Lunchbreak: Farm egg bruschetta prepared by Osteria La Madia chef Jonathan Fox

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Jonathan Fox

Osteria La Madia
59 W. Grand Avenue
Chicago
(312) 329-0400
osterialamadia.com

Check out their website for information on brunch, happy hour specials and pizza specials.

Farm Egg Bruschetta with Wilted Garlic Spinach, Crispy Nueske's Apple Smoked Bacon, and Provolone Cheese atop a Crispy Grilled Ciabatta Bread

Farm Egg Bruschetta

Ingredients:
2 each ciabatta bread, 1” slice, grilled
1 cup spinach, lightly sauteed with extra virgin olive oil and 1/2 clove sliced garlic
2 each nueskes bacon, cooked crispy
4 oz Italian fennel sausage
2 each farm eggs, fried sunny side up
2 each Provolone cheese, slices

Directions:
Grill the ciabatta bread on an open grill or a panini machine. Wilt the spinach in extra Virgin Olive Oil and garlic, season with salt and pepper as desired. In a non stick 10” saute pan, over low heat using a Tablespoon of whole butter, crack two eggs and fry sunny side up. Assemble by laying the spinach on top of the grilled bread, then the bacon, then egg, top with sliced cheese and put under a broiler or in an oven to melt the cheese and serve.