Recipe information
Yield
serves 4 to 6
Ingredients
Preparation
Step 1
Preheat the oven to 400°F.
Step 2
Place the eggs in a small pan, cover with water, and bring to a boil. Cover the pan, turn off the heat, and let stand for 10 minutes. Run the eggs under cold water, crack them, and return them to the cold water for a few minutes to loosen the shells, then peel and chop the eggs.
Step 3
While the eggs come to a boil, arrange the bread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Remove from the oven and rub the toast with cut garlic, drizzle with EVOO, and sprinkle with the cheese. Return to the oven for 1 to 2 minutes to set the cheese into the toast.
Step 4
While the bread toasts, heat a skillet over medium-high heat with the 2 tablespoons of EVOO. Add the pancetta to the hot oil, crisp for 3 minutes or so, then add the mushrooms and cook for 8 to 10 minutes, until tender. Season with salt and pepper and deglaze the pan with the Marsala or sherry.
Step 5
While the mushrooms cook, combine the spinach with red onions and dress with the lemon juice, a liberal drizzle of EVOO, salt, pepper, and nutmeg.
Step 6
To serve, arrange the toasts on a platter and top with the mushrooms, then the spinach, and garnish with the chopped eggs.
