Gnocchi with Mushrooms, Spinach, Bacon and Poached Egg

• Olive Oil, For Frying
• 3 slices Back Bacon, Sliced Into Small Strips
• 1/2 pounds, 78 ounces, weight Chestnut Mushrooms
• 1 clove Garlic, Crushed
• 58 ounces, weight Butter
• 3-58 ounces, weight Baby Spinach
• 1/2 pounds, 78 ounces, weight Gnocchi
• 2 whole Large, Very Fresh Eggs

1. Heat the olive oil in a large frying pan over a medium-high heat and add the bacon.
2. Fry until cooked through and then add the mushrooms, garlic and butter.
3. Fry until the mushrooms have softened, then turn the heat to low and wilt the spinach in while you cook the gnocchi and eggs.
4. Fill two large pans with boiling water and add a pinch of salt to each.
5. In one pan, pour in the gnocchi.
6. In the other pan, poach the eggs.
7. I used gnocchi which took 3-4 minutes to cook, which was just the right amount of time for the eggs.
8. My method for poaching eggs (which I learned from my nan) is to use a slotted spoon and stir the water in the pan quite quickly until it creates a sort of whirlpool.
9. Quickly break an egg into the middle of whirlpool.
10. It should cling together and begin to cook immediately, at which point you can push it gently to the side and create the whirlpool again.
11. Alternatively, poach them one at a time.
12. Once the gnocchi is cooked, drain it and toss it in the pan with the bacon, mushrooms and spinach.
13. Divide between two plates and add a poached egg to the top of each.
14. Serve immediately.
15. (Recipe adapted from Olive magazine.)

olive oil, bacon, mushrooms, clove garlic, weight butter, spinach, eggs

Taken from tastykitchen.com/recipes/main-courses/gnocchi-with-mushrooms-spinach-bacon-and-poached-egg/ (may not work)