CookEat Recipe
Three-Colour Spinach and Egg Crostini
Fried crescent-bread rounds topped with finely chopped spinach, rings of hard-boiled egg white and pieces of golden yolk.
Method
Steps
Step 1
Gather the ingredients: 2 plain chifel-style crescent bread rolls, about 150 g total; not laminated croissants; 300 g fresh spinach; 40 g butter, divided into 25 g for frying bread and 15 g for spinach; 15 g grated Parmesan; 2 eggs; Water for boiling the eggs and cooking spinach.
Step 2
Put the eggs in a saucepan, cover with water and bring to a gentle boil. Cook until whites and yolks are fully firm, about 10–12 minutes, then cool promptly in cold water and peel. Wash the spinach and cook in the water clinging to its leaves until tender, about 3–5 minutes. Drain, squeeze out excess water and chop very finely.
Step 3
Melt 15 g butter in a saucepan, add the finely chopped cooked spinach and stir until its remaining moisture has reduced. Stir in the Parmesan. The spinach should make a moist but firm layer on the bread, not leak liquid.
Step 4
Cut the two bread rolls across into rounds 1 cm thick. Fry in the remaining 25 g butter, turning until golden on both sides. Spread each slice with a layer of the hot spinach.
Step 5
Cut each peeled hard-boiled egg in half CROSSWISE and carefully remove the yolks. Slice the hollow white halves across into small concentric rings. Place the white rings on the green spinach. Cut the firm yolks into fairly large small pieces or dice and put them inside the rings. Serve promptly while the bread is still crisp.
Step 6
For the source meat-jus spinach version, cook and finely chop the spinach as above, then heat it with about 2 tablespoons prepared meat jus until moist but not wet, replacing the 15 g butter and Parmesan used for the main spinach layer. The bread may instead be fried in about 2 tablespoons olive oil in place of its 25 g butter. These are separate choices; keep the same egg-ring and yolk-centre assembly. The crostini may surround a separately prepared roast, which is not an ingredient of the crostini.
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