Italian Recipes
Poached Egg Crostini with Gorgonzola and Spinach
Crostino with Poached Egg
Category: Appetizers
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| Rustic bread (pane casereccio) | 4 slices |
| Eggs | 4 |
| Gorgonzola cheese | 120g |
| Fresh spinach (spinacini) | 100g |
| Extra virgin olive oil | As needed |
| Salt | As needed |
| Black pepper | As needed |
Instructions
| Step | Description |
|---|---|
| 1 | Begin by preparing the rustic bread: heat a small amount of olive oil in a pan and toast the slices of bread until golden. Season with salt and set the crostini aside. |
| 2 | Wash the fresh spinach thoroughly and place it in a bowl. Drizzle with olive oil, and season with salt and black pepper. Toss to mix, then set aside. |
| 3 | Fill a pot with water and bring it to a gentle boil over medium heat. Add a splash of vinegar to the water. |
| 4 | Crack one egg at a time into a small bowl. Stir the boiling water to create a whirlpool effect using a spoon or whisk. Gently slide the egg into the water and let it cook undisturbed for 90 seconds, no more. Remove with a slotted spoon and place on a tray lined with parchment paper. Repeat the process for the remaining eggs. |
| 5 | Now you’re ready to assemble the crostini: spread the seasoned spinach over the toasted bread slices. Place one poached egg on top of each crostino while still warm. |
| 6 | Finish each crostino by adding 30g of sweet Gorgonzola cheese on top of the poached egg. Drizzle with a bit more olive oil, and season with additional salt and pepper to taste. Serve immediately while hot. |
This Crostino with Poached Egg is an irresistible combination of warm, crisp bread, delicate spinach, creamy Gorgonzola, and a perfectly poached egg. It’s the perfect starter for any meal, bringing together richness and freshness in every bite. Enjoy!
