| Level: | Easy |
| Total: | 53 min |
| Prep: | 18 min |
| Cook: | 35 min |
| Yield: | 4 servings |
Ingredients
- Vegetable oil cooking spray
- 4 thin slices prosciutto
- 3 tablespoons olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 cups (5 ounces) baby 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 black pepper
- 1 tablespoon fresh lemon juice
- 4 eggs, at room temperature
- 2 beefsteak tomatoes, trimmed and cut into 1-inch thick slices
Instructions
- Put an oven rack in the center of the oven. Preheat the oven to 400 degrees F. Spray a baking sheet with vegetable oil cooking spray.
- Arrange the prosciutto in a single layer on the prepared baking sheet and bake until crispy, about 6 to 8 minutes. Remove from the oven and cool completely before crumbling into small pieces.
- In a medium skillet, heat the olive oil over medium-high heat. Add the onion and cook, stirring frequently, until soft, about 5 minutes. Add the garlic and cook until fragrant, about 30 seconds. Add the spinach and nutmeg and cook until the spinach has wilted, about 1 to 2 minutes. Stir in the heavy cream and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 5 minutes. Remove the pan from the heat and stir in the cheese. Season with salt and pepper, to taste.
- Fill a small saucepan with 3 inches of water. Add 1 tablespoon salt and the lemon juice. Bring the water to a simmer over medium heat. Crack an egg in a small bowl, taking care not to break the yolk. Slowly slide the egg into the water. Using a wooden spoon, carefully stir the water around the egg. Cook for 2 to 2 1/2 minutes until the white has set and the yolk is still soft. Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining eggs.
- To serve, place a tomato slice on each salad plate and season with salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with the crumbled prosciutto. Serve warm.
- Cook’s Note: The poached eggs can be made ahead of time if stored in water and refrigerated. Reheat by placing in simmering water for 30 seconds.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 468 |
| Total Fat | 41 g |
| Saturated Fat | 17 g |
| Carbohydrates | 9 g |
| Dietary Fiber | 2 g |
| Sugar | 4 g |
| Protein | 17 g |
| Cholesterol | 249 mg |
| Sodium | 628 mg |
Reviews
Trying this recipe from my own home is easy and I save money making it & it’s fun to cook.Thank you.Dove from CBUS OHIO.
Recipe was great. Wife said it was the best brunch I ever made.
mine was very runny. Not a fan.
So flavorful
Delicious, well balanced and easy to make.
Not my favorite.
I want to make these love spinach. Can not have dairy, any suggestions, almond milk could always use a bit of corn starch to thicken.
I have plant based cheese, that would work as my cheese element.
Appreciate comments
amazing! my favorite version of the recipe! wish I could post the pics of the recipe you shared that we enjoyed. 🙂
The same recipe is in her cookbook, Giada’s kitchen. In her cookbook she makes it on an English muffin which is how I made it today. It’s absolutely delicious!
I LOVE this recipe. It turns out great every time. Today, I am on a diet so used evaporated skim milk in place of heavy cream. I didn’t have prosciutto, so I put a circle of Canadian bacon under the tomato. Always a beautiful presentation, delicious AND nutritious. This recipe rocks! Thanks Giada!