BRUSCHETTA WITH SPINACH, FRIED EGG AND STRONG PROVOLONE VALPADANA PDO
For 4 people – Difficulty: EASY – 20 minutes
INGREDIENTS:
4 slices of homemade bread 4 eggs 500 g fresh spinach 200 g Provolone Valpadana cheese PDO strong 1 clove of garlic Salt to taste Pepper to taste Extra virgin olive oil to taste.
PREPARATION:
Wash the spinach under running water and drain well.
In a frying pan sauté a clove of poached garlic, once it is toasted remove it and put in the spinach.
Let them cook a few minutes until they are well wilted.
Season with salt and pepper and let them rest in a colander to lose excess water.
In a nonstick skillet, melt a knob of butter until it becomes hazelnut, then pour in an egg being careful not to break the yolk and let it cook.
Toast the bread slices on a hot griddle, once they are ready lay the spinach, fried egg and a grating of strong Provolone Valpadana PDO on top.
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