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Eggs Florentine Recipe

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This recipe for Eggs Florentine is from The Tribal Table: Recipes from Family and Friends, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
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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