Prosciutto, Fried Egg, and Parmesan on Country Bread

Ingredients

• 4 fillet anchovy salted finely chopped
• 1 handful baby spinach fresh
• 2  eggs organic (preferably )
• 1  garlic clove peeled thinly sliced
• 1 tablespoon juice of lemon fresh
• 4 slices parmesan thin
• 2 slices pancetta thin
• 2 servings salt and pepper black freshly ground to taste
• 2 tablespoons butter unsalted
• 2 slices tuscan 

Equipment

• frying pan
• broiler

Directions

1. Preheat broiler, with the tray set at the lowest position. Broil the bread on one side until toasted, 1 to 2 minutes.
2. Remove and divide the cheese and prosciutto evenly on the untoasted sides. Return to broiler and cook, open-faced, until the prosciutto is crispy and the cheese has begun to melt, about 1 minute. Turn off broiler, leaving the sandwiches inside to stay warm. In a frying pan, melt 1 tablespoon of the butter, then fry the eggs to the desired doneness.
3. Remove the sandwiches and top each with an egg.
4. Add the remaining butter to the pan and sauté the anchovies and garlic over medium-high heat, stirring constantly, until the garlic begins to soften.
5. Add the spinach and cook until it wilts, then add the lemon juice, salt, and pepper. Spoon over the sandwiches and serve.
6. Suggestions for the kids
7. Omit the anchovies, garlic, spinach, and lemon juice. Top with another slice of toast before serving. And if the prosciutto and Parmesan are too sharp, replace them with honey-baked ham and white cheddar.