Creamy Eggs Florentine with Pancetta

Love, love, love this.
I adapted a Giada recipe to make this and was so pleased! It’s a perfect breakfast/brunch treat. I made it just for myself *cackle* and intend to make it again very soon since I have a lot of spinach to use up. Nom~

Creamy Eggs Florentine with Pancetta
Serves 1

• 1 bagel half, toasted (I love Everything bagels)
• 1 slice pancetta, cooked and crumbled
• 1 Tbsp olive oil
• 2 Tbsp minced onion
• 1 clove garlic, minced
• 1-1/2 cups spinach, packed
• pinch nutmeg
• 2 Tbsp heavy cream
• 2 Tbsp grated Parmesan cheese
• 1/2 Tbsp kosher salt, plus extra to season
• pepper
• 1/2 Tbsp lemon juice
• 1 egg

Directions:

Place olive oil in a small frying pan over medium heat. Once the oil is warmed, saute your onions for about 5 minutes until soft, stirring often. Then add the garlic and cook for 30 seconds until fragrant. Immediately throw in the spinach and nutmeg and cook until the spinach is wilted.
Pour in the heavy cream and stir until the liquid is absorbed and the mixture is thick. This should only take a minute or so.
Remove from heat and melt in the cheese. Salt and pepper to taste.

For the egg:

Prep a small saucepan with a couple inches of water, 1/2 Tbsp lemon juice and 1/2 Tbsp of kosher salt. Bring to a simmer over medium heat.
Crack your egg into a ramekin or other small bowl and gently slide it into the simmering water. Use a wooden spoon to swirl water around the egg. Let cook for about 2-1/2 minutes. The white should be firm while the yolk is still soft. Use a slotted spoon to remove it from the water and drain on a paper towel.

To Assemble:

Spoon your creamed spinach on top of your bagel, gently place the poached egg on top of that, and sprinkle your crumbled pancetta over it all. Enjoy~

Adapted from Giada’s Eggs Florentine recipe in Weeknights with Giada.

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