Crispy granary bruschetta, poached egg, spinach and a Port Salut glaze.

Port Salut recipes with Jean Christophe Novelli

Ingredients

4 eggs (free range, large)

2-3 tablespoons of white wine vinegar

4 thick slices of ciabattas bread

25ml olive oil

1/2 tsp dried herbs

400g washed baby spinach leaves

100ml double cream

4 egg yolks

100g Port Salut (grated)

50g butter (optional)

Sprinkle of ground nutmeg

Method

On a baking sheet place the slices of ciabattas, brush with olive oil and season with dried herbs, salt and pepper.

Place in a hot oven and bake until crisp and golden brown.

Place on four plates or a serving dish.

In a large sauce pan heat plenty of water to boiling point.

Add a couple of tablespoons of white wine vinegar and season to taste with salt

Once boiling stir with a whisk to start a circular motion in the water and crack in the eggs one at a time, bring to the boil and immediately turn down to a simmer, cook for 3-4 minutes if a soft egg is required, a little longer for a firmer egg and 5-7 minutes for a hard poached egg.

Keep the eggs warm in the water until needed.

In a sauce pan bring the cheese to the boil reduce for a few minutes to thicken remove from the heat.

Stir in the Port Salut and the eggs, allow the cheese to melt

In a frying pan add half the butter if used and add the spinach cover with a tight fitting lid and bring to the boil allow the water from the spinach to cook the leaves and when soft and wilted strain to remove any excess water remaining.

Season with salt and pepper and spoon an equal amount onto each ciabattas bruschetta.

Top with an egg and mask with the cheese and cream mix

Place under a hot grill and grill until bubbling and golden brown

Garnish with some snipped chives and serve.