No Thanks
Let
Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Easy Eggs Florentine with Baby Spinach and Goat Cheese

No need to wake up early to make a nice brunch: Spinach pairs with crumbled goat cheese instead of a complex sauce, and the eggs are quick-fried, not poached.

  • Prep:
  • Total Time:
  • Servings: 4
Easy Eggs Florentine with Baby Spinach and Goat Cheese

Source: Everyday Food, April 2008

Ingredients

  • 4 slices (1 inch thick) sourdough bread
  • 3 tablespoons olive oil
  • Coarse salt and ground pepper
  • 2 scallions, thinly sliced
  • 1 pound baby spinach
  • 1/3 cup crumbled fresh goat cheese (3 ounces)
  • 4 large eggs

Directions

  1. Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.

  2. In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.

  3. Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.

  4. Top each piece of toast with spinach mixture and 1 egg; serve immediately.

Cook's Note

Baby arugula doesn't last long, so buy only what you plan to use within a few days. To clean, fill a bowl with cold water, and add greens, swishing gently. Scoop out greens. Drain water off. Repeat with fresh water until no grit remains at the bottom of the bowl. Dry with a salad spinner, or pat with paper towels. Store washed greens in a resealable plastic bag lined with dry paper towels in the refrigerator up to 1 day.

Reviews (7)

  • Excon55 1 Apr, 2014

    Thanks for the arugula alert in a recipe without a hint of the stuff.

  • terence meehan 4 Dec, 2013

    Quick and delicious.

  • Jessica Journey 27 Jun, 2012

    Delicious, nutritious, and healthy. Highly recommended!

  • katielicht 17 Mar, 2010

    this was super delicious and so easy too. i'm a big fan of breakfast for dinner and this is definitely hearty enough for dinner.

  • nabrophy 5 Mar, 2009

    Absolutely delicious! The eggs came out perfect and it was so easy! Also, I've tried this on a toasted whole wheat bagel and it was fantastic. This is a repeat, repeat recipe.

  • nabrophy 5 Mar, 2009

    Absolutely delicious! The eggs came out perfect and it was so easy! Also, I've tried this on a toasted whole wheat bagel and it was fantastic. This is a repeat, repeat recipe.

  • cooking4six 4 May, 2008

    Made this today, it was a HUGE hit. In fact, I didn't make enough and my family was pretty miffed that there weren't more for seconds. I wasn't sure how well it would go over so I didn't want to overbuy - my mistake. Even my picky 11 year old who normally turns his nose up to warm "greens" loved it! I'm headed to the store to buy more spinach and scallions to make a second batch for breakfast tomorrow! I served strawberries the side too!

Related Topics