Eggs Florentine with Chèvre


This dish is perfect to serve anytime – from breakfast to a Sunday Brunch or as a meatless evening meal. The broiled sourdough bread gives it a nice crunch. The spinach and goat cheese give the dish a nice balanced tang and the runny egg helps bring it all together. The best part is the whole dish comes together in well under 30 minutes.

Ingredients (for two servings)

2 slices (1 inch thick) sourdough bread
3 tablespoons extra virgin olive oil
Coarse salt and ground pepper
1 scallion, thinly sliced
12 ounces baby spinach
1/3 cup crumbled fresh goat cheese (3 ounces)
Cooking spray
2 large eggs


Place bread on a baking sheet, and brush one side with olive oil. Lightly season with salt and pepper and then broil until golden, about 3 minutes on oiled side. Flip and lightly toast other side about one minute.

In a large nonstick skillet, heat 1 tablespoon olive oil over medium heat. Add scallions and as much spinach as will fit and season with salt and pepper cooking until wilted. Continue adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid and mix in goat cheese. Transfer to a bowl and cover to keep warm. Set aside.

Wipe out skillet then spray with cooking spray and return to medium heat. Gently crack eggs into skillet and season with salt and pepper if desired. Cover and cook eggs 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.



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