Open-Faced Eggs Florentine
- Level: Easy
- Yield: 6 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 263 calorie
- Total Fat
- 13 grams
- Saturated Fat
- 6.5 grams
- Cholesterol
- 207 milligrams
- Sodium
- 463 milligrams
- Carbohydrates
- 21 grams
- Dietary Fiber
- 1 grams
- Protein
- 15 grams
- Sugar
- 2 grams
- Total: 15 min
- Prep: 5 min
- Cook: 10 min
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.