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Directions for: Open-Faced Eggs Florentine


½ cup ricotta

¼ cup grated Parmesan

6 1/2-inch-thick slices crusty bread

2 Tbsp 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.


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

See more: Breakfast, Quick and Easy, Cheese, Healthy, Easy, Brunch, Eggs/Dairy, Vegetables