Open-Faced Eggs Florentine

Total Time:
15 min
Prep:
5 min
Cook:
10 min

Yield:
6 servings
Level:
Easy

NUTRITION INFO
Ingredients
  • 1/2 cup ricotta
  • 1/4 cup grated Parmesan
  • Six 1/2-inch-thick slices crusty bread
  • 2 tablespoons unsalted butter, softened, plus more to fry eggs
  • 6 large eggs
  • 6 to 8 ounces steamed and drained baby spinach (about 1 cup)
  • Kosher salt and freshly ground black pepper
Directions

Preheat the oven to 400 degrees F.

In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes.

While bread is baking, fry the eggs sunny-side up.

Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.

This recipe was provided by a chef, restaurant or culinary professional and may have been scaled down from a bulk recipe. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.


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