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Poached Egg Crostone with Wilted Spinach and Bacon
- 1 cup plus 2 tablespoons olive oil
- 2 garlic cloves, peeled, crushed
- 1 tablespoon chopped fresh thyme
- 1 teaspoon dried crushed red pepper
- 1 16-ounce oval-shaped loaf country white sourdough bread
- 8 thick bacon slices
- 2 tablespoons minced shallot
- 1 10-ounce bag fresh baby spinach
- 1 tablespoon distilled white vinegar
- 1/2 teaspoon salt
- 4 large eggs
- Parmesan cheese shavings
Directions:View on Bon Appetit
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