Poached Eggs with Bacon Crumbs and Spinach

• 2 ounces day-old baguette, cut into 1/2-inch pieces
• 1/4 pound bacon, minced (1 1/4 cups)
• Kosher salt
• Freshly ground pepper
• 1 tablespoon extra-virgin olive oil
• 10 ounces baby spinach
• 1 tablespoon distilled white vinegar
• 4 large eggs
• Freshly grated nutmeg, for garnish

1. In a food processor, pulse the baguette pieces until coarse crumbs form.
2. In a medium skillet, toast the crumbs over moderate heat, stirring occasionally, until golden, 8 minutes.
3. Transfer the bread crumbs to a medium bowl.
4. Wipe out the skillet.
5. Add the bacon and cook over moderate heat, stirring occasionally, until browned and crisp, 8 minutes.
6. Using a slotted spoon, transfer the bacon to paper towels to drain, then stir the bacon into the bread crumbs.
7. Season with salt and pepper.
8. In a large skillet, heat the olive oil until shimmering.
9. Add the spinach and 3 tablespoons of water and cook over moderately high heat, stirring, until just wilted, about 3 minutes.
10. Using tongs, transfer the spinach to a bowl and season with salt and pepper; keep warm.
11. Meanwhile, bring a large, deep skillet of water to a simmer over moderate heat.
12. Add the white vinegar and a generous pinch of salt.
13. Crack the eggs into a small bowl, one at a time, and carefully slide into the simmering water.
14. Poach the eggs over moderate heat until the whites are set but the yolks are still slightly runny, about 4 minutes.
15. Transfer the poached eggs to paper towels to drain.
16. Transfer the spinach to plates.
17. Top with the eggs, a sprinkle of bacon crumbs and a pinch of nutmeg.
18. Serve.

baguette, bacon, kosher salt, freshly ground pepper, extravirgin olive oil, baby spinach, white vinegar, eggs, nutmeg

Taken from www.foodandwine.com/recipes/poached-eggs-bacon-crumbs-and-spinach (may not work)