spinach and egg pizzette

This, this mash-, roast-, horseradish-, bangers-, crisps-, and goose fat-free, is one of my favorite things I ate while I was in the UK, and it’s not even British. Technically speaking, it was from a Venetian small plates restaurant, although I came to associate meals with generous helpings of gorgeously cooked spinach with the UK, as it appeared, to my delight, on so many plates. I had spinach tangled with a duck breast at a gastropub in what felt like the middle of nowhere, spinach in small tufts on another pizza (this one alongside a perfect pint) my first jet-lagged night in town, and a perfect amount of spinach at a pub on a Sunday afternoon, kissed with the horseradish sauce that had been ladled, to my glee, over my roast, but this was my favorite.

Here, spinach that has been wilted and squeezed, is re-plumped, so to speak, with creme fraiche, parmesan, salt and pepper, and is generously spread over a tiny pizza. An egg centers on this pile (and sometimes around it, at least in my kitchen) and the whole mess is baked together until the edges of the pizzette are brown, the spinach is tender, with a slight gratin-like effect, and the egg is white at the edges and just-runny-enough in the center and I think it might be my perfect meal. I would have it for breakfast, lunch, or dinner almost any day of the week (also in the rain, on a train, on a boat, with a shark…) and now that I’ve discovered that glorious late-season spinach still exists at markets around here, I might just make it happen.

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