Baked Spinach with Poached Egg and Crispy Bacon

01Method

1. 1

   Warm the butter in a pot and sauté the onion until softened.

2. 2

   Add the garlic and cook until fragrant, then sprinkle the flour and stir well to combine.

3. 3

   Gradually whisk in the milk while stirring constantly, then add the nutmeg and blend thoroughly.

4. 4

   Simmer for approximately 5 minutes until the sauce thickens, then remove from heat and season with salt.

5. 5

   Preheat the oven to 200°C.

6. 6

   Place the spinach in a colander and pour boiling water over it.

7. 7

   Squeeze out excess moisture, chop the spinach roughly, and fold it into the béchamel along with the cream and parmesan.

8. 8

   Taste and adjust the seasoning as needed, then divide the mixture between serving bowls.

9. 9

   Top with additional parmesan. (The dish can be prepared ahead to this point, covered with foil, and refrigerated overnight.)

10. 10

    Place the bowls in the preheated oven and bake for approximately 10–15 minutes. While baking, fry the bacon until crisp.

11. 11

    In a larger pot, heat water until just below a simmer (it should not boil vigorously).

12. 12

    Pour half of the vinegar into a small bowl, crack an egg into it, then gently slide the mixture into the pot. Repeat with the second egg. Poach for 2–3 minutes (the white should be nearly set while the yolk remains soft).

13. 13

    Remove the poached eggs using a slotted spoon or skimmer.

14. 14

    Take the spinach bowls from the oven, carefully place a poached egg on top of each, crumble the crispy bacon over the eggs, scatter the croutons over all, and serve.