This is hearty enough for a simple dinner. Serve with a crusty baguette dipped in olive oil and you're in heaven. One good variation is to add cooked lentils if you have any left over, or you can buy them pre-made in the produce section at Trader Joe's.
Serves 4
Adapted from NY Times Cooking. The photo is theirs.
Ingredients:
1 small shallot, minced
1-2 small garlic cloves, grated or very finely minced
2 Tbl. fresh lemon juice
1/4 cup olive oil
Salt & pepper
3 ounces diced pancetta
2 scallions, thinly sliced
4 eggs
Fresh spinach greens
Instructions
Make the dressing: Combine the shallot, garlic, lemon juice and olive oil in a small jar and shake vigorously (or you can stir it well in a small bowl). Add salt and pepper to taste.
Toss the dressing evenly into the spinach leaves and put some on each serving plates.
Cook the pancetta in a skillet over medium-high heat until browned and starting to get crispy. Drain on paper towels, leaving just a little of the grease in the skillet.
Using the same skillet as used for the pancetta, sauté the scallions until they start to wilt and get a little brown. Crack the eggs on top of the scallions and fry them.
Lay a fried egg and some of the scallions on top of the dressed spinach and sprinkle pancetta over the top.
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