Food & Cooking Recipes Breakfast & Brunch Recipes Easy Eggs Florentine with Baby Spinach and Goat Cheese 4.3 (40) 7 Reviews By Martha Stewart Editors Martha Stewart Editors Facebook Instagram Twitter Website An article attributed to "Martha Stewart Editors" indicates when several writers and editors have contributed to an article over the years. These collaborations allow us to provide you with the most accurate, up-to-date, and comprehensive information available.The Martha Stewart team aims to teach and inspire readers daily with tested-until-perfected recipes, creative DIY projects, and elevated home and entertaining ideas. They are experts in their fields who research, create, and test the best ways to help readers design the life they want. The joy is in the doing. Editorial Guidelines Updated on January 22, 2019 Print Share Share Tweet Pin Email Prep Time: 25 mins Total Time: 25 mins Servings: 4 When you don't have time to whip up hollandaise and poach eggs -- make this shortcut version of eggs florentine. 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 ⅓ cup crumbled fresh goat cheese (3 ounces) 4 large eggs Directions 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. Print