Persian-Style Spinach Hors d'Oeuvre (Ordour Esfanaj)
"Elevate your brunch game with this sophisticated Persian-inspired open-faced delight, featuring buttery emerald spinach and a perfectly fried egg."
Instructions
Wash the spinach thoroughly to remove any grit. Place it in a pot with a small splash of water, season lightly with salt, and add the baking soda. Cook over medium heat until completely wilted and tender.
Transfer the spinach to a strainer and press firmly to remove as much liquid as possible. Finely chop the spinach to create an even texture.
Melt the butter in a pan over low heat. Add the chopped spinach and sauté gently until fragrant, lightly browned, and any remaining moisture has evaporated.
Toast the bread slices until golden and crisp. In a separate pan, fry the eggs to your preferred doneness.
To assemble, place one slice of cold cuts on each piece of toast. Spoon a generous layer of the warm sautéed spinach over the top.
Finish each toast with a fried egg. Season lightly with salt and black pepper, and serve warm.