Easy Eggs Florentine with Baby Spinach and Goat Cheese

Name: Easy Eggs Florentine with Baby Spinach and Goat Cheese
Prep time: 25 min
Total time: 25 min
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; 0.333 cup crumbled fresh goat cheese (3 ounces); 4 large eggs

4.3

(40)

7 Reviews

By

Martha Stewart Test Kitchen

Updated on January 22, 2019

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.