- Level: Easy
- Yield: 4 servings
- Nutritional Analysis Per Serving (Serving Size: 1 of 4 servings)
Calories: 468
Total Fat: 41 g
Saturated Fat: 17 g
Carbohydrates: 9 g
Dietary Fiber: 2 g
Sugar: 4 g
Protein: 17 g
Cholesterol: 249 mg
Sodium: 628 mg - Total: 53 min
- Prep: 18 min
- Cook: 35 min
Transform simple ingredients into a decadent breakfast delight! Crispy prosciutto crowns silky poached eggs over creamy spinach and juicy tomatoespure indulgence in under an hour.
Ingredients:
Vegetable oil cooking spray
4 thin slices prosciutto
3 tablespoons olive oil
1 small onion, finely chopped
3 cloves garlic, minced
5 cups (5 ounces) baby spinach
1/4 teaspoon ground nutmeg
3/4 cup heavy cream
2/3 cup grated Pecorino Romano
1 tablespoon kosher salt, plus extra for seasoning
Freshly ground black pepper
1 tablespoon fresh lemon juice
4 eggs, at room temperature
2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices
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- Position an oven rack in the middle. Preheat to 400F. Lightly spray a baking sheet with vegetable oil cooking spray.
- Arrange prosciutto in a single layer on the sheet. Bake until irresistibly crisp, 6-8 minutes. Cool, then crumble into tantalizing bits.
- In a skillet over medium-high heat, warm olive oil. Saut onion until tender, about 5 minutes. Add garlic for 30 seconds until fragrant. Toss in spinach and nutmeg; wilt for 1-2 minutes. Stir in cream, simmer gently 5 minutes until thickened. Off heat, mix in cheese. Season boldly with salt and pepper.
- In a saucepan, bring 3 inches water, 1 tablespoon salt, and lemon juice to a simmer. Crack an egg into a bowl; slide gently into water. Swirl with a spoon. Poach 2-2 minutes until whites set but yolk stays runny. Drain on towels. Repeat for all eggs.
- Plate a tomato slice per serving; season. Mound with spinach mixture, top with poached egg, and shower with prosciutto crumbles. Serve warm for breakfast bliss!
- Cook's Note: Prep eggs aheadstore in water, refrigerate. Reheat in simmering water for 30 seconds.
