Poached eggs with Provolone Valpadana PDO

Poached eggs


  • 2 slices bread
  • 2 eggs
  • 1 tablespoon of white wine vinegar
  • 4 slices of Provolone Valpadana PDO
  • Leaves of raw spinach to taste
  • 1 leaf of fresh parsley to garnish
  • 4 slices of bacon
  • EVO oil to taste
  • Salt and pepper to taste


Add the white wine vinegar into a saucepan of boiling water. Turn down the heat and with a spoon turn quickly the water clockwise to create a vortex. Crack an egg into the center and follow turning for 3 minutes until the albumen becomes white. Brown the bacon and toast the bread. Remove the egg with a slotted spoon and place onto a plate with kitchen paper to drain. Season with salt and pepper. Meanwhile, melt the Provolone Valpadana PDO in a saucepan. Place on the bread the spinach, the bacon, the egg and the provolone. Garnish with parsley and EVO oil and serve hot.