Panino Con Fonduta, Uovo In Camicia E Prosciutto Cotto

Method

1. Remove the rind from the Fontina Valdostana DOP, then cut into thin strips and dice.
2. In a non-stick saucepan, combine the diced Fontina with 50 g whole milk and 50 g heavy cream for every 100 g of cheese.
3. Cook over very low heat, stirring gently, until the cheese melts into a smooth fondue.
4. Preheat the oven to 180°C (350°F). Place the brioche bread slices on a baking tray and warm until the butter inside melts and the bread becomes fragrant and slightly crisp.
5. Prepare the spinach: heat a splash of olive oil in a wok or pan. Add a peeled clove of garlic and rub it against the bottom to flavor the oil. Add the fresh spinach (rinsed and with some stems left on) and sauté briefly with a pinch of salt until just wilted. Remove the garlic clove if desired.
6. Bring a pot of water to a gentle simmer. Add a dash of white vinegar. Crack an egg into a small bowl, then carefully slide it into the water. Poach for about 3–4 minutes until the white is set but the yolk remains runny. Remove with a slotted spoon. Repeat for the second egg.
7. Slice fresh mushrooms very thinly.
8. Slice the San Giovanni ham into thick, generous pieces (if pre-sliced, use several slices).
9. Assemble: place the warm brioche slices on a plate. Layer the sautéed spinach on the bread to create a barrier. Place a poached egg on top of each. Spoon the warm Fontina fondue over the egg. Scatter raw mushroom slices over the fondue. Top with abundant San Giovanni ham. Close with the remaining brioche slice or serve open-faced.
10. Serve immediately.