- Italian bread
This was on our plan for yesterday, but, well, let’s just say that plans changed a few times this week. So, the dumplings were pushed to tonight. Except, I’m not interested in standing over that giant pot of water today. Instead, I’ll change this up a little bit, add some bacon, and turn the whole thing in to sandwiches. I’ll leave a recipe below with the warning that this hasn’t been tested, though I see no reason why it wouldn’t work. Updates to come later.
- 1lb spinach
- 4 eggs
- 8 slices bacon
- 1/2 cup chicken or vegetable broth
- 1/2 cup heavy cream
- 12 ounces Gorgonzola (or other tasty bleu cheese)
- 1/2 tsp nutmeg, freshly grated
- 4 small Italian bread loaves
- salt & pepper to taste
- olive oil
- 1 clove garlic (optional)
- Cook the bacon slices to desired crispiness. Set the bacon aside, but reserve the grease in the pan.
- Add the spinach to the pan and lightly saute the spinach on medium. Add the vegetable broth and wilt the spinach. Salt and pepepr to taste. When the spinach is wilted, pull out of the pan and set aside momentarily. Turn the heat down to low and add the cream, nutmeg, and Gorgonzola to the pan. Allow the Gorgonzola to melt into the cream. It will thicken and turn in to a lovely sauce. Add the spinach back to the pan and coat the spinach well. Set aside and keep warm.
- Cut the loaves in half, drizzle with olive oil, and toast. You could rub the toasted bread with a clove of garlic to bring more flavor to the party.
- Fry the eggs to your desired temperature. An over easy egg will make a secondary sauce on the sandwich when the yolk is broken while eating.
- Assemble the sandwiches with a generous amount of spinach, two slices of bacon, and one egg each.