Open-Faced Eggs Florentine

  • prep time5 min
  • total time 15 min
  • serves 6

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

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18 Ratings
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: Easy, Quick and Easy, Vegetables, Eggs/Dairy, Healthy, Breakfast, Brunch, Cheese


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