Toast with Sautéed Tomatoes, Spinach, and Poached Egg
I spent Saturday with two of my best friends in Carlton, Oregon for our third annual visit to Carlton Walk in the Park. We stopped by the Noble Pig tasting room after lunch to meet one of my favorite food blogger’s Cathy. We had a wonderful time trying her amazing wines and pairing them with delicious oils, cheeses, and jam. What a treat to meet such a great lady! We spent the rest of the day walking around the park enjoying wine, listening to fantastic music, and eating wonderful food.
When I got home on Sunday morning I decided to treat my husband to a special lunch of poached eggs with sautéed tomatoes and spinach on top of some French bread. He gobbled up every last bite and said it was delicious… I may have to make myself this meal for breakfast tomorrow.
Preheat the oven to broil. Place the slices of French bread, sprayed with olive oil cooking spray on both sides, on top of the rack. Cook for 1-2 minutes on each side until golden brown and crisp.
Heat a skillet over medium heat and drizzle with olive oil. Add the tomatoes and season with sea salt and freshly cracked pepper, to taste. Cook, stirring occasionally, for 5-7 minutes or until the tomatoes are softened and starting to burst; add the spinach and cook for 1 minute or until wilted. Remove from heat.
While the tomatoes are cooking prepare the poached eggs. Add water to a pan, filling it two thirds full; bring to a boil. Reduce heat to simmer. Coat a poaching cup (or custard cup) with cooking spray then place in the water. Break the egg into the cup then cover the pan with a lid and cook for 4-6 minutes or until the whites are firm but the yolk is soft.
Layer the slices of toasted French bread with the tomato/spinach mixture and a sprinkling of Parmesan cheese then top with a poached egg. Sprinkle with more Parmesan cheese and season with sea salt and freshly cracked pepper, to taste. Serve immediately. Enjoy.