Poached Eggs Florentine - cooking recipe

Ingredients

1 tbsp white wine vinegar
4 None eggs, at room temperature
1 tbsp vegetable or olive oil
8 slices pancetta, torn
3 slices white bread, crusts removed, chopped
4 oz baby spinach
1/2 cup sour cream
1 oz Parmesan cheese, grated
1 tsp wholegrain mustard
None None olive oil, to serve

Preparation

To poach the eggs, half-fill a deep frying pan with water. Add vinegar. Bring to a boil over high heat. Reduce heat and hold at a gentle simmer. Crack 1 egg into a small bowl. Swirl water to create a whirlpool then add egg. Poach for 3 mins, or until cooked to your liking. Drain on paper towels. Repeat with remaining eggs.
Meanwhile, heat oil in a large frying pan over medium heat. Add pancetta and cook, turning, for 2 mins, or until crisp. Drain on paper towels. Add bread to pan and cook, stirring, for 2 mins, or until golden brown. Set aside. Add spinach to pan and cook, stirring, for 1 min, or until just wilted. Set aside.
Whisk together sour cream, 1/2 the parmesan and mustard. Season.
Divide spinach between serving plates. Top with croutons, pancetta and eggs. Add a dollop of sour cream mixture. Season with fresh ground pepper. Sprinkle with remaining parmesan. Serve drizzled with oil.