Ingredients Jump to Instructions ↓

  1. 2 large eggs

  2. 12 slices crusty peasant bread

  3. 2 large cloves garlic , halved

  4. Extra-virgin olive oil, for liberal drizzling, plus 2 tablespoons

  5. 1/2 cup grated Parmigiano-Reggiano

  6. 1/4 pound thick cut pancetta , diced

  7. 1/2 pound cremini mushrooms , sliced 1/4-inch thick or quartered

  8. Salt and freshly ground black pepper

  9. 1/3 cup Marsala or dry sherry

  10. 1/2 pound farm spinach - available bundled in produce department, washed, dried and chopped

  11. 1/2 small red onion, chopped

  12. 1 lemon

  13. Freshly grated nutmeg, to taste

Instructions Jump to Ingredients ↑

  1. Preheat the oven to 400 degrees F.

  2. Put the eggs in a pan, cover with water and bring to a boil over medium heat. Cover the pan, turn off the heat and let stand 10 minutes. Run the eggs under cold water, crack and return to cold water for a few minutes to loosen shells. Chop the eggs and set aside.

  3. Arrange the bread on a baking sheet and toast in the oven until golden, about 8 to 10 minutes. Remove baking sheet from the oven and rub with the garlic. Drizzle with oil and sprinkle with the cheese, then return to the oven to melt the cheese , about 1 to 2 minutes.

  4. While bread toasts, heat a skillet over medium-high heat with 2 tablespoons extra-virgin olive oil, a couple of turns of the pan. Add the pancetta and crisp for about 3 minutes. Stir in the mushrooms and cook until tender, about 8 to 10 minutes. Season with salt and pepper, to taste, and deglaze the pan with Marsala or dry sherry.

  5. While mushrooms cook, combine spinach with red onions and dress with juice of 1 lemon, a liberal drizzle of extra-virgin olive oil and nutmeg.

  6. Arrange the toasts on a platter and top with the mushrooms and spinach . Garnish with chopped eggs and serve.


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