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 servings
- 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)
- 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).
- 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.
- 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.
- Top each piece of toast with spinach mixture (and tomato if using) and 1 egg; serve immediately.