Open-Faced Eggs Florentine

7 Ratings
  • prep time 5 min
  • total time 15 min
  • serves 6 servings
Open-Faced Eggs Florentine

Katie Lee makes an open-faced egg sandwich — toast topped with ricotta cheese, steamed spinach and a fried egg — for a post-workout breakfast. Courtesy of Katie Lee Per serving: Calories: 263; Total Fat: 13 grams; Saturated Fat: 6.5 grams; Protein: 15 grams; Total carbohydrates: 21 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 207 milligrams; Sodium: 463 milligrams Copyright 2012 Television Food Network G.P. All Rights Reserved.

Breakfast, Cheese, Easy, Healthy, Quick and Easy


½ cup ricotta

¼ cup grated Parmesan

6 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. Note: 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.

See more: Breakfast, Cheese, Easy, Healthy, Quick and Easy

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