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Open-Faced Eggs Florentine

Open-Faced Eggs Florentine
PREP TIME
5 min
COOK TIME
10 min
YIELDS
6 servings

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 from “Bobby Flay Fit”.

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.

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Ingredients

½
cup ricotta
¼
cup grated Parmesan
6 ½-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
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Directions

Step 1

Preheat the oven to 400 degrees F.

Step 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.

Step 3

While bread is baking, fry the eggs sunny-side up.

Step 4

4.

Step 5

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

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