Recipe courtesy of Anne Burrell

Poached Eggs, Wilted Spinach and Pullman Loaf Toast with Bacon, Onion and Tomato Jam

  • Level: Intermediate
  • Total: 1 hr 10 min
  • Active: 1 hr 10 min
  • Yield: 4 servings
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Ingredients

Bacon, Onion and Tomato Jam:

4 slices bacon, cut into 1/4-inch lardons

Extra-virgin olive oil 

Pinch crushed red pepper 

1/2 onion, cut into 1/4-inch dice 

2 beefsteak tomatoes, seeded and cut into 1/2-inch dice 

Kosher salt 

1 sprig fresh oregano, leaves finely chopped 

Toast and Wilted Spinach:

2 tablespoons unsalted butter

Four 1-inch slices Pullman loaf, cut into 3-inch rounds 

2 cloves garlic 

1/2 (10 ounce) bag fresh baby spinach 

Freshly chopped oregano leaves, for garnish 

Poached eggs:

3 tablespoons white vinegar

4 large eggs 

8 grapefruits (or enough to yield 4 cups juice), freshly squeezed, for serving 

Directions

  1. For the bacon, onion and tomato jam: Toss the bacon into a large saute pan with a few drops of olive oil and the crushed red pepper flakes. Bring the pan to medium heat and cook the bacon until brown and crispy, 6 to 7 minutes. Spoon out 2 tablespoons of the rendered bacon fat from the pan and reserve. Add the onions and tomatoes and season with salt. Continue to cook, stirring occasionally, until the tomatoes and onions are soft and very aromatic, 12 to 15 minutes. Taste and reseason if needed. Stir in the oregano. Keep warm until ready to serve.
  2. For the toast and wilted spinach: Preheat a cast-iron griddle pan over medium-high heat. Once heated, add the butter and melt. Once melted, add the Pullman rounds and toast on both sides until golden brown, about 1 minute per side. Once toasted, remove from the pan and carefully rub each piece with the garlic cloves. Set aside on plates.
  3. Add the reserved bacon fat to a large saute pan and preheat over medium-high heat. Once heated, add the spinach and salt and stir until wilted. Drain and discard any excess water. Taste and adjust the seasoning as needed. Top the bread with the spinach just before serving.
  4. For the poached eggs: Fill a medium saucepan two-thirds of the way with water. Add the vinegar and bring to boil (BTB). Reduce the heat until no bubbles break the surface of the water¿the idea is to create an egg Jacuzzi, a very gentle cooking method.
  5. Crack the eggs into the poaching liquid and cook for 4 minutes. When done, the whites will be cooked through and the yolks will be warm and runny.
  6. Remove the eggs from the poaching liquid and blot on a paper towel before putting on the wilted spinach and toast. Top with the bacon jam and garnish with fresh oregano.
  7. Serve with a pitcher of freshly squeezed grapefruit juice.

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