BRUSCHETTA WITH SPINACH, FRIED EGG AND STRONG PROVOLONE VALPADANA PDO

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.