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.
- Total Time:
- Servings: 4
Source: Everyday Food, April 2008
- 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
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.
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.
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.
Top each piece of toast with spinach mixture and 1 egg; serve immediately.