Open-Faced Eggs Florentine

  • Level: Easy
  • Total: 15 min
  • Prep: 5 min
  • Cook: 10 min
  • Yield: 6 servings
  • Nutrition Info
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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


  1. Preheat the oven to 400 degrees F.
  2. 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.
  3. While bread is baking, fry the eggs sunny-side up.
  4. Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.

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