My New Fav Breakfast: EGGS FLORENTINE

I wanted to share my new favorite breakfast recipe because it is sooooo delicious and it’s perfect for the summer with all the veggies! For a low carb alternative, you can eliminate the bread (that’s how Basie eats hers and it’s just as good).

Easy Eggs Florentine
Everyday Food, April 2008
Yeilds 4 servingsĀ 


  • 4 slices (1 inch thick) sourdough bread
  • 3 tablespoons olive oil (or butter – I use butter)
  • Coarse salt and ground pepper
  • 2 scallions, thinly sliced (I used onion)
  • 1 pound baby spinach
  • 1/3 cup crumbled fresh goat cheese (3 ounces) (if you don’t like goat cheese or cannot easily find it, try cream cheese)
  • 4 large eggs
  • Slices of tomato (I added this in between the spinach and egg and it’s great)


  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. (I just toasted my bread in a toaster and smeared a little butter on it… even easier).
  2. In a large nonstick skillet, heat 1 teaspoon oil or butter over medium. Add scallions (or onion) 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 or butter 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 tomato if using) and 1 egg; serve immediately.


  1. Erin said:

    Try cream cheese instead! šŸ™‚

    September 5, 2012
  2. klds said:

    Looks good except for the goat cheese- not my favorite!

    August 6, 2012

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