Egg and spinach bruschetta

Egg and spinach bruschetta
  • 15

    min prep time
  • 25-30

    min cook time
  • 6



  • 60 g unsalted butter
  • 1 kg baby spinach
  • 100 g grated parmesan
  • 6 slices of country bread
  • 6 eggs
  • Salt and pepper to taste
  • Olive oil
  • Truffle oil (optional)


  1. Preheat oven to 375 ºF.
  2. Grease the bottom of a cookie sheet with some butter.
  3. Blanch the spinach for 3 to 5 minutes in a small quantity of salted water.
  4. Drain spinach in a sieve and wring out excess moisture using a clean kitchen towel.
  5. Melt the remaining butter in a frying pan and sauté the spinach for 8 to 10 minutes.
  6. Before removing the pan from the heat, add half of the parmesan and combine well.
  7. Place the slices of bread onto the cookie sheet and place equal amounts of spinach mix on top of each one.
  8. For each slice, make a small well in the spinach mixture and crack an egg into the hole.
  9. Season with salt and pepper. Sprinkle the remaining parmesan over each slice.
  10. Bake in oven for 10 to 15 minutes, until the egg whites have cooked.
  11. Garnish with a drizzle of olive oil and serve.
  12. P.S. For a refined touch, drizzle the finished bruschetta with a drizzle of truffle oil.