Easy Eggs Florentine With Baby Spinach And Goat Cheese

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 4 slices sourdough bread, 1-inch thick
• 3 tablespoons olive oil
• coarse salt and pepper
• 2 scallions, thinly sliced
• 1 lb baby spinach
• 1/3 cup crumbled fresh goat cheese (3 ounces)
• 4 large eggs

Recipe

• 1 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.
• 2 in a large nonstick skillet, heat 1 teaspoon oil over medium. add scallions 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.
• 3 wipe out skillet; heat remaining 2 teaspoons 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.
• 4 top each piece of toast with spinach mixture and 1 egg; serve immediately.