Open-Faced Eggs Florentine

Name: Open-Faced Eggs Florentine
Prep time: P0Y0M0DT0H5M0.000S
Cook time: P0Y0M0DT0H10M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 6 servings
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

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Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 6 servings

Level: Easy
Total: 15 min

Prep: 5 min
Cook: 10 min

Yield: 6 servings

Ingredients

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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.