This easy recipe for eggs Florentine with spinach and goat cheese adds some creamy cheesiness to this classic breakfast and brunch favorite! A delicious and flavor-filled meal with a little extra zing.
This past weekend was full of so many exciting things. It was full of my variation on the classic breakfast wonder that is eggs Florentine, wherein I swap out the rich hollandaise sauce for some lighter but still creamy, dreamy goat cheese. It was also full of the Southern daughter’s bachelorette party. I have lots of info on the first item, and modest info on the second item, but what I have on both is delicious! Ready to lighten up your eggs Florentine? Let’s make it!
But first! Here’s what I know about the bachelorette party (and please note that I am sharing this with the full permission of the bride. Who was only in kindergarten yesterday, so it is still a shock to my system that she is getting married in less than six months).
Anyway. Here she is with her maid of honor, who was also in kindergarten yesterday, which is where they met.
These two and a passel of other sweet girls met up this weekend in the Southern husband’s home town of Atlanta to do the bachelorette weekend. They of course wanted to give the bride the weekend of her dreams, so here is a quick quiz to see if you can guess what they picked as her favorite activity to celebrate the weekend:
a) Going on a party cruise on the Chattahoochee River
b) Having a champagne brunch at the Four Seasons Atlanta
c) Going to see the Clemson Tigers whup the Georgia Tech Yellowjackets at Bobby Dodd Stadium
Let’s just say the bride got to wear a white football jersey and a tiara, while the rest of her crew wore orange, and her Clemson Tigers delivered the win. Now that being said, I am guessing there were some other forms of celebration that night, and the night before. I am on a need-to-know basis when it comes to bachelorette party information.
There they go, into the Atlanta evening. I wish they were having fun. HA.
Back at the eggs Florentine, this dish usually means a poached egg served on an English muffin with spinach with hollandaise sauce ladled on top, and believe me, I can definitely get in the mood for hollandaise sauce every once in a while. But since I have already purchased my mother of the bride duds, I am keeping an eye on the menu, and so I decided to get some creaminess into this dish, but in a lighter way.
This easy recipe for eggs Florentine with spinach and goat cheese adds some creamy cheesiness to this classic breakfast and brunch favorite!As luck would have it, I had a nice little piece of goat cheese in my fridge, so I crumbled it up and mixed it around with some freshly sautéed baby spinach until everything was melted and creamy. I toasted up a piece of bread, ladled on that creamy spinach, and gently placed a soft cooked egg on top. A grinding of fresh pepper, that creamy yolk melting into the spinach and bread, and all is right with the world.
Do you have any other lightened up eggs recipes I should know about? Any mother of the bride advice? Tell me either one in the comments!Print
This easy recipe for eggs Florentine with spinach and goat cheese adds some creamy cheesiness to this classic breakfast and brunch favorite!
- 4 slices country style bread, or two split English muffins
- 7 tablespoons olive oil
- Coarse salt and ground pepper
- 1 pound baby spinach
- 1/3 cup crumbled fresh goat cheese (3 ounces)
- 4 large eggs
- Brush one side of each slice of bread with with 2 tablespoons oil and season with salt and pepper. Broil or toast in toaster oven until golden.
- Add 2 tablespoons of oil to a large nonstick skillet and add spinach. Cook until wilted, 2 to 3 minutes. Transfer to strainer and press out any liquid, and then return to the skillet. Mix in the goat cheese until it is melted.
- Wipe out skillet and pour in remaining oil. Gently crack eggs into skillet; season with salt and pepper. Cover and cook for 5-6 minutes over low heat until eggs are just set, or flip over to be over easy, whatever you like best. (I like over easy best!)
- Top each piece of toast with spinach mixture and 1 egg and serve immediately
Hi there! I’m Kate, and I’m a recipe writer, food photographer and devoted bacon lover. I started Framed Cooks in 2009, and my mission is to create and share family-friendly recipes that make cooking both easy and fun…yes, I said FUN! My kitchen is my happy place, and I want yours to be that place too. Let’s cook together!