Sometimes we refer to Bon Appétit as “Stuff on Toast Magazine.” That’s just because toast, or crostini or bruschetta, is the perfect vehicle for almost every kind of flavor and texture.
It serves us as every type of meal, from indulgent breakfast to afternoon snack, party appetizer to light dinner. Need proof? Just keep your eyes on Allorefoodies.
Low heat is the key to perfect poaching and silken eggs in this one-dish meal of Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce.
Try this protein powerhouse a different way!
1/4 cup reduced-fat Sour Cream
1 tablespoon Dijon Mustard
1 teaspoon fresh Lemon Juice
1 tablespoon finely chopped Chives
1/4 teaspoon kosher Salt
1/4 teaspoon freshly ground Pepper
2 teaspoons Water
4 slices crusty whole-grain/ Ezekiel Bread - toasted
2 cups Baby Spinach
1 teaspoon white Vinegar
4 large Eggs
Stir together; Sour cream, mustard, lemon juice, chives, salt and pepper in a small bowl with water. .
Place 1 slice toast on each of 4 serving plates and top each with spinach.
In a large saucepan; Bring 2 inces of water to a simmer; add vinegar.
Working one at a time crack eggs into a cup and gently slip into water. Simmer (2-3 minutes)
Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 tablespoon sauce over each crostino. Serve!