Recipes+
Ingredients
Method
1.Half-fill a deep frying pan with water. Add vinegar and stir to combine. Bring to the boil over high heat. Reduce heat to moderate; hold at a gentle simmer. Crack 1 egg into a small bowl.
2.Swirl water to create a whirlpool. Add egg to water; poach for 3 minutes or until cooked to your liking. Using a slotted spoon, transfer egg to a plate lined with paper towels. Repeat with remaining eggs.
3.Heat oil in a large frying pan over moderate heat. Add pancetta; cook, turning, for 2 minutes or until crisp. Drain on paper towels.
4.Add bread to pan; cook, stirring, for 2 minutes or until golden brown. Transfer to plate. Add spinach to pan; cook, stirring, for 1 minute or until just wilted. Remove from heat.
5.Whisk sour cream, half the parmesan and mustard in a bowl. Season.
6.Divide spinach among serving plates. Top with croutons, pancetta and egg. Top with a dollop of sour cream mixture. Season with pepper. Sprinkle with remaining parmesan. Serve drizzled with oil.
Use chopped bacon instead of pancetta. You can use regular white vinegar. Omit bread croutons and serve eggs on toasted sourdough.
Note
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