So many ways to serve toast, so many ways to cook bacon, so many ways to enjoy veggies… Sometimes, we just need to think outside the cooking parameters that we grew up with.
This creamed bacon and spinach toast is what would be called an open faced sandwich in some cultures. Knowing the etymology of the word “sandwich”, I’m not comfortable labelling it as a sandwich. It’s toast with a lot of things on top.
The “lot of things on top” consists of bacon and spinach cooked with onion, butter and cream. And, on top of that, grated mozzarella. After assembling the toast, it goes into the oven to melt the cheese. So, the toast, as served, has layers of textures — crisp bread, creamy vegetable, semi-crisp salty bacon and gooey cheese. Lovely.
Creamed bacon and spinach toastPrint Pin
- 1 tablespoon butter
- 1/2 cup bacon thinly sliced
- 1/3 cup onion chopped
- 1 cup blanched spinach (see how to blanch and how to squeeze excess water from spinach), thinly sliced
- 3 to 4 tablespoons cream
- salt to taste
- 4 slices bread
- 3/4 cup mozzarella grated
- Preheat the oven to 400F.
- Heat the butter in a frying pan, add the bacon and cook until the edges are lightly browned.
- Add the chopped onion and continue cooked until the onion bits are translucent.
- Throw in the spinach. Sprinkle with salt and pepper. Stir and cook for about a minute.
- Pour in the cream. Cook, stirring, just until the cream is bubbly.
- Arrange the bread slices on a tray and toast in the hot oven for about four minutes.
- Take the bread out of the oven. Spread the bacon-spinach mixture on each slice of bread. Top with grated cheese.
- Return the tray back into the oven and toast the bread just until the mozzarella melts.
- You may garnish the creamed bacon and spinach toast with snipped parsley before serving.