Open-Faced Eggs Florentine
- prep time 5 min
- total time 15 min
- serves 6
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.
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