Ingredients

serves 4 to 6

　　2 large eggs

　　12 slices crusty peasant bread

　　2 large garlic cloves, halved

　　EVOO (extra-virgin olive oil) for liberal drizzling, plus 2 tablespoons

　　1/2 cup grated Parmigiano-Reggiano cheese

　　1/4 pound thick-cut pancetta, diced

　　1/2 pound cremini mushrooms, sliced 1/4 inch thick or quartered

　　Salt and pepper

　　1/3 cup Marsala or dry sherry

　　1/2 pound farm spinach (available in bundles rather than bags in produce section), washed, dried, and chopped

　　1/2 small red onion, chopped

　　Juice of 1 lemon

　　Freshly grated nutmeg

　　

Step 1

Preheat the oven to 400°F.

　　

Step 2

Place the eggs in a small pan, cover with water, and bring to a boil. Cover the pan, turn off the heat, and let stand for 10 minutes. Run the eggs under cold water, crack them, and return them to the cold water for a few minutes to loosen the shells, then peel and chop the eggs.

　　

Step 3

While the eggs come to a boil, arrange the bread on a baking sheet and toast in the oven for 8 to 10 minutes until golden. Remove from the oven and rub the toast with cut garlic, drizzle with EVOO, and sprinkle with the cheese. Return to the oven for 1 to 2 minutes to set the cheese into the toast.

　　

Step 4

While the bread toasts, heat a skillet over medium-high heat with the 2 tablespoons of EVOO. Add the pancetta to the hot oil, crisp for 3 minutes or so, then add the mushrooms and cook for 8 to 10 minutes, until tender. Season with salt and pepper and deglaze the pan with the Marsala or sherry.

　　

Step 5

While the mushrooms cook, combine the spinach with red onions and dress with the lemon juice, a liberal drizzle of EVOO, salt, pepper, and nutmeg.

　　

Step 6

To serve, arrange the toasts on a platter and top with the mushrooms, then the spinach, and garnish with the chopped eggs.

　　Rachael Ray's Look + Cook