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!
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