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Eggs Florentine with Baby Spinach and Goat Cheese

October 8, 2009 by 4 Comments

I know, I know, I am egg-obsessed. I can’t help myself – the egg is just a perfect thing to behold. Easy, quick, good and good for you. Eggs are my go-to dinner when I have had a long day and want a very quick but creative supper, and so I collect egg ideas wherever I go. I made this one at the end of a long week and it was just the thing…comfort food with just a little bit of elegance in the creamy goat cheese mixed up with the baby spinach.

Here’s the deal on this one: you need some pretty nice bread — sourdough, ciabiatta or something similar. You brush it with olive oil and sprinkle it with salt and toast it up until it is golden and crunchy. The baby spinach is sauteed quickly, and you toss the goat cheese in with it until it makes a creamy little goat cheesy sauce. Last but not least, gently fry that egg — sunnyside up or over easy, whatever floats your boat. Bread, topped with spinach, topped with egg, topped with fresh ground pepper. Priceless.

This has been a public service annoucement from the incredible edible egg.
EGGS FLORENTINE WITH BABY SPINACH AND GOAT CHEESE, adapted from Everyday Food

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Eggs Florentine with Baby Spinach and Goat Cheese

Eggs Florentine with Baby Spinach and Goat Cheese

Ingredients

4 slices (1 inch thick) sourdough bread
3 tablespoons olive oil
Coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
4 large eggs

Directions

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.
In a large nonstick skillet, heat 1 teaspoon oil over medium. Add spinach and season with salt and pepper. Cook until wilted, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
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. Or flip over to be over easy, whatever you like best.
Top each piece of toast with spinach mixture and 1 egg; serve immediately

Filed Under: bread, Breakfast and Brunch, dinner, eggs, lunch Tagged With: ,

Comments

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  1. whiterice says:
    October 8, 2009 at 11:32 pm

    You just LOVE eggs Kate….I think you need to get a few backyard chickens!

    Reply
  2. Cookie says:
    October 9, 2009 at 12:03 am

    This really sounds like the perfect breakfast! I love the combination of eggs and spinach. So healthy and so yummy!

    Reply
  3. Nutmeg Nanny says:
    October 9, 2009 at 3:16 pm

    Eggs with goat cheese…delicious! This sounds like something that would drag me out of bed on a Saturday morning:)

    Reply
  4. edelweissgold28 says:
    October 12, 2009 at 6:17 am

    This sounds so delicious. The combination of spinach and goat cheese is really amazing.

    I'm always looking for new inspirations for my own German blog which is dedicated to goat cheese only. Unfortunately there are only few German sites like yours… Keep on!

    Cheers from Germany,
    edelweissgold28

    Reply

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