Poached Eggs Florentine

• 1 tbsp white wine vinegar
• 4 None eggs, at room temperature
• 1 tbsp vegetable or olive oil
• 8 slices pancetta, torn
• 3 slices white bread, crusts removed, chopped
• 4 oz baby spinach
• 1/2 cup sour cream
• 1 oz Parmesan cheese, grated
• 1 tsp wholegrain mustard
• None None olive oil, to serve

1. To poach the eggs, half-fill a deep frying pan with water. Add vinegar. Bring to a boil over high heat. Reduce heat and hold at a gentle simmer. Crack 1 egg into a small bowl. Swirl water to create a whirlpool then add egg. Poach for 3 mins, or until cooked to your liking. Drain on paper towels. Repeat with remaining eggs.
2. Meanwhile, heat oil in a large frying pan over medium heat. Add pancetta and cook, turning, for 2 mins, or until crisp. Drain on paper towels. Add bread to pan and cook, stirring, for 2 mins, or until golden brown. Set aside. Add spinach to pan and cook, stirring, for 1 min, or until just wilted. Set aside.
3. Whisk together sour cream, 1/2 the parmesan and mustard. Season.
4. Divide spinach between serving plates. Top with croutons, pancetta and eggs. Add a dollop of sour cream mixture. Season with fresh ground pepper. Sprinkle with remaining parmesan. Serve drizzled with oil.

white wine vinegar, eggs, vegetable, pancetta, white bread, baby spinach, sour cream, parmesan cheese, wholegrain mustard, olive oil

Taken from recipes-plus.com/api/v2.0/recipes/24383 (may not work)