Easy Eggs Florentine With Baby Spinach and Goat Cheese

Name: Easy Eggs Florentine With Baby Spinach and Goat Cheese
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 4 slices sourdough bread, 1-inch thick; 3 tablespoons olive oil; coarse salt and pepper; 2 scallions, thinly sliced; 1 lb Baby Spinach; 1/3 cup crumbled fresh goat cheese (3 ounces); 4 large eggs

Submitted by K. Van Vleck

"From Everyday Food"

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Ready In:: 25mins
Ingredients:: 7
Serves:: 4

ingredients

4 slices sourdough bread, 1-inch thick
3 tablespoons olive oil
coarse salt and pepper
2 scallions, thinly sliced
1 lb Baby Spinach
¹⁄₃ 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.