The bruschetta with spinach, feta, and poached eggs or bread crostini are a delicious and mouth-watering idea to make in just a few steps. A recipe that combines our love for bruschetta with two of the key ingredients of spanakopita, a famous Greek savory pie made with spinach and feta. In addition, to complete the bruschetta, we prepare poached eggs that are always a good fit on toast and crostini. In the recipe, we explain both the classic method for making perfect poached eggs and a simpler method to obtain excellent poached eggs.
The recipe is very simple: toast the slices of bread and rub them with garlic. Cook the spinach with a sauté of oil and chopped onion, and at the end of cooking, add the crumbled feta. Meanwhile, prepare the poached eggs by creating a whirlpool in the boiling water to which vinegar has been added, and pour the egg into the center of the whirlpool. Cook for two minutes for a more liquid yolk consistency or up to 4 minutes. Alternatively, you can make poached eggs using an oiled ladle to cook the egg in. Assemble the bruschetta with spinach, feta, and poached egg. Finish with raw oil and freshly ground pepper.
These bruschettas are an anti-waste dish because we can make them using bread that’s a few days old, which, once toasted, will be perfect. They are also a very quick idea because they take just over 10 minutes to make, and they are especially delicious! Indeed, the crunchiness of the bread combined with the bold flavor of the feta and the delicacy of the poached eggs create an irresistible mix of flavors and textures! These toast or bruschetta with spinach, feta, and poached eggs are perfect for any occasion: they are a perfect idea for a different appetizer or for the brunch on Sunday. They are also great to enjoy at lunch and dinner, especially if you have little time and want to enjoy a complete and satisfying meal. You just have to try them!
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- Difficulty: Very Easy
- Cost: Economical
- Preparation time: 5 Minutes
- Cooking methods: Stovetop
- Cuisine: Anti-waste
- Seasonality: All Seasons, Spring, Summer
Ingredients for Bruschetta with Spinach, Feta, and Poached Eggs
- 4 slices country-style bread
- 9 cups spinach
- 7 oz feta
- 1/2 onion
- 1 clove garlic (optional)
- extra virgin olive oil
- nutmeg
- salt
- pepper
- 4 eggs
- 2 tsp white wine vinegar
Tools for Bruschetta with Spinach, Feta, and Poached Eggs
- 1 Frying pan
- 1 Pot
- 1 Slotted Spoon
- 1 Ladle
- 1 Cutting Board
- 1 Knife
Steps for Bruschetta with Spinach, Feta, and Poached Eggs
Start by preparing the bruschetta with spinach, feta, and poached eggs by slicing the bread and adding oil to a non-stick pan. When the pan is hot, toast the slices of bread on both sides until they are well browned. If you like, you can rub them with garlic.
Chop the onion and sauté it in a large pan with oil.
Add the well-washed and dried spinach leaves and cook for 4-5 minutes until the spinach is wilted.
At the end of cooking, season with salt, pepper, and nutmeg, and add the crumbled feta, stirring to mix well.
To prepare poached eggs, first pour water into a deep pot and add vinegar. When it starts to boil, lower the heat and use a spoon or ladle to stir clockwise, creating a whirlpool.
Crack the egg into a small bowl and pour it into the center of the whirlpool. Cook for 2 minutes or up to 4 minutes depending on the yolk consistency you want. Naturally, if you cook it for 2 minutes, the yolk will be very runny. Gently drain the egg onto a plate lined with absorbent paper using a slotted spoon.
An alternative and simpler method to make poached eggs is to use an oiled ladle and pour the egg into it. Rest the ladle on the water, then gradually immerse it gently in the water until the egg white sets.
Now we can assemble the bruschetta: cover each slice of bread with spinach and feta.
Place a poached egg on each and finish with raw oil and freshly ground pepper. Serve the bruschetta with spinach, feta, and poached eggs.
Simo and Cicci recommend
It’s best to consume these bruschetta immediately so they remain crispy.
Use very fresh eggs and cook them one at a time. Also, the water should be hot around 194°F, so as soon as it starts to boil, lower the flame immediately.
