New Pic of the Day: Saturday Brunch with Poached Eggs over Spinach

Poached Eggs, French Rye, Prosciutto, Spinach, Piave and Parmesean

Poached Eggs, French Rye, Prosciutto, Spinach, Piave and Parmesan

Thanks to Alton Brown, I now have a good method for poaching eggs. This was my third or fourth time poaching eggs using this method, and the eggs have come out consistently good.

This morning, we brought home fresh French Rye from Metropolitan Bakery and fresh spinach from Z Food Farm at the farmers’ market.

I made a simple brunch with two slices of the bread topped with some prosciutto we had in the fridge and some grated Piave. I put those in the oven at 350 just to toast them up a bit while I poached the eggs. A minute or so before the eggs were done, I took the bread out of the oven and piled some of the spinach on each slice. I nestled two eggs on each slice and then topped them with grated Parmesan and drizzled them with olive oil and Balsamic Vinegar.