Sunday, April 10, 2011

Spinach Saute with Crispy Prosciutto Poached Eggs

I purchased Curtis Stone's latest cookbook from the Borders going out of business sale, which sounded like a good deal at the time.  The recipes inside looked like food my family would eat and it had a few pics of the chef throughout the book...bonus.  What was NOT a bonus, was that I purchased this book MINUS THE COVER.  You know, that paper cover that has all the hot poses on it...ya, that one...I don't have it.  So we get home and  my husband looks the book up on amazon.  I could have gotten a better deal...WITH the cover of course.  DARN.  I am actually tempted to sell the one I have and order another one just to have the outside smiles looking at me each time I decide to cook from that book.  Do I sound crazy?  Yes, but have you seen him?  Come on!

Nothing sounds tastier than breakfast with Curtis Stone.  Unfortunately I woke from that dream and decided the closest thing to it would be cooking something from his cookbook.  On the weekends I like to try something new and make something special for my boys (tall one included).  Luckily they are all great taste testers, so it works out for all of us.  This recipe is really simple if you have all of the ingredients on hand...which I usually do.

Preheat the oven to 400 degrees.  Line a muffin pan with prosciutto and bake as many cups as you need in the oven for about 18 minutes.  Simmer water in a large skillet and poach as many eggs as you need.  Before placing the eggs into the water, it is a good idea to add 1/4 cup of white wine vinegar.  It helps the eggs stay in one piece.  Saute spinach in a pan (I used a wok) with a little olive oil or butter.  THAT IS IT!  And it is very tasty.  

My husband likes the eggs more cooked so I left it in a little longer so they wouldn't be gooey.  But I like mine gooey, so I took them out sooner.  When you take them out, just set them on a paper towel to get off the excess water.  Tasty!  I think you could sprinkle with your favorite cheese to add something to it!

Curtis has his recipe listed on his website.  You can find it at Toasted Bagel with Crispy Prosciutto Poached Eggs


  1. Janis, I'm not going to lie. Coming from a vegetarian, this looks soooo delicious! Yum-MY!

  2. Thanks Rylan. Now THAT's a compliment! LOL. :)