Easy Eggs Florentine with Baby Spinach and Goat Cheese

Easy Eggs Florentine with Baby Spinach and Goat Cheese (Adapted from Everyday Food)

1" thick sliced sourdough bread, enough for 4 servings
3 tablespoons olive oil, divided
salt and fresh ground black pepper
2 green onions, thinly sliced
16 ounces baby spinach
3 ounces crumbled fresh goat cheese
4 large eggs

Preheat broiler

Evenly brush bread on both sides with 2 tablespoons of the olive oil - season with salt and pepper and place on a baking sheet. Place under the broiler until golden, turning to toast the other side. Set aside.

In a large skillet, heat 1 teaspoon oil over medium. Add scallions and spinach - season with salt and pepper. Cook, tossing often, until the spinach has wilted, about 2 to 3 minutes. Remove from the heat and drain off any excess liquid. Stir in goat cheese - place in a medium bowl and cover to keep warm.

Wipe out the skillet with a paper towel and add the remaining 2 teaspoons olive oil - heat over medium. Carefully crack eggs into the skillet, taking care not to break the yolks - season with salt and pepper. Cook until the whites are almost set, about 1 to 2 minutes. Cover, remove from heat and let stand until the whites are set, but the yolks are still soft, about 3 additional minutes. Divide the toasted bread between 4 plates and evenly divide the spinach on top. Serve each with an egg on top.

Makes 4 servings.

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