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Easy Eggs Florentine with Baby Spinach and Goat Cheese

When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine.

  • Prep:
  • Total Time:
  • Servings: 4

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.

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