"Do vegetarians eat animal crackers?"--Unknown

Eggs Florentine Recipe

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This recipe for Eggs Florentine, by , is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Yvonne Wolf
Added: Tuesday, June 17, 2008

Category:
Category:

Ingredients:  
Ingredients:  
4 slices (1 inch thick) firm bread (I used Metropol All American white, sourdough is also good)
3 T olive oil
Coarse salt and ground pepper
1 small yellow onion, chopped fine
2 garlic cloves, finely minced
1 12 oz bag baby spinach
3 oz (1/3 cup) crumbled fresh goat cheese
4 large eggs

Directions:
Directions:
Toast bread then brush with olive oil. Set aside.
In a large nonstick skillet, heat 1 teaspoon oil over medium heat. Add onions and garlic; cook until translucent. Add as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2-3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm and set aside.
Wipe out skillet, heat remaining 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.

Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
25 minutes
Personal Notes:
Personal Notes:
1 of these is all you need! Great idea for brunch, serve with some fresh fruit and you have a complete meal.

 

 

 

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