Friday, May 13, 2005

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.

Just found the recipe? Click here to see where we talked about it!


  1. Oh m'gosh, sounds like exactly what I need for dinner tonight - something yummy sounding, something easy and quick to make, something healthy I can serve with a salad to get in some roughage. Can't wait to try this tonight, it'll be a nice change from our usual *breakfast for dinner* choices.

  2. Yes, yes, yes! We've a winner and new entry in our 3 weeks worth of menus. Family raved about this stuff, just asked for scrambled eggs on top next time. Even Ebenezer the Egg Hater wanted a second one!
    The flavors were delicious, and this is one of those dishes you can whip up in 10 mins. or so!
    My only change was to used jack cheese w/leeks and wild mushrooms in it (can get it cheap at Aldi's, woohoo!)cuz I had no goat cheese.
    And anyway, goat cheese woulda been a hard sell with my crowd ;-)
    Thanks not only for a superb recipe, but also for the fact that making this meal makes my life easier & therefore more pleasant.
    When I am feeling pleasant my kids, husband, and assorted pets don't cower in fear as they see me stomp into the dining room during the Arsenic Hour ;-)

  3. tchitzkoi - Fantastic! I'm glad to hear that it worked well with your additions!