Ingredients
- Vegetable oil cooking spray
- 4 thin slices prosciutto
- 3 tablespoons essential olive oil
- 1 small onion, finely chopped
- 3 cloves garlic clove, minced
- 5 cups (5 ounces) baby green 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 pepper
- 1 tablespoon freshly squeezed lemon juice
- 4 eggs, at 70 degrees
- 2 beefsteak tomato plants, trimmed and reduce 1-inch thick slices
Directions
Put a stove rack in the heart of the oven. Preheat the oven to 400 levels F. Spray a baking sheet with vegetable oil cooking spray .
Arrange the prosciutto in one layer around the prepared baking sheet and bake until crispy, about six to eight minutes. Remove in the oven and awesome completely before crumbling into small pieces.
Inside a medium skillet, heat the essential olive oil over medium-high temperature. Add some onion and prepare, stirring frequently, until soft, about a few minutes. Add some garlic clove and prepare until aromatic, about thirty seconds. Add some green spinach and nutmeg and prepare before the green spinach has wilted, about one to two minutes. Stir within the heavy cream and produce the mix to some simmer. Prepare, stirring from time to time, before the mixture thickens slightly, about a few minutes. Take away the pan in the heat and stir within the cheese. Season with pepper and salt, to taste.
Fill a little saucepan with 3 inches water. Add 1 tablespoon salt and also the fresh lemon juice. Bring water to some simmer over medium heat. Crack an egg in a tiny bowl, being careful to not break the yolk. Gradually slide the egg in to the water. Utilizing a wooden spoon, carefully stir water round the egg. Prepare for just two to two 1/2 minutes before the white-colored has set and also the yolk continues to be soft. Utilizing a slotted spoon, take away the egg in the water and drain in writing towels. Repeat using the remaining eggs.
For everyone, convey a tomato slice on every salad plate and season with pepper and salt. Spoon 1/4 from the green spinach sauce within the tomato slice. Top having a poached egg and sprinkle using the crumbled prosciutto. Serve warm.
Cook's Note: The poached eggs can be created in advance if kept in water and refrigerated. Reheat by putting in simmering water for thirty seconds.
Recipe thanks to Giada De Laurentiis