Eggs Florentine
Easy and delicious, this egg Florentine breakfast toast is the perfect back to school breakfast idea.
Recipe courtesy of Chef Bryan: www.CookingWithChefBryan.com
Prep
Cook
Wait
5m
| Category: | Breakfast |
| Seasons | |
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Ingredients
Ingredients
| 1 shallot, finely sliced |
| 2 garlic cloves, minced |
| 4 cups spinach, cleaned and patted dry |
| 6 Oakdell Omega-3 Brown Eggs |
| 1/2 cup shredded cheese |
| 6 thick slices of french bread |
| vegetable oil |
| seasonings to taste |
Eggs Florentine Directions
- Preheat your oven to 350 degrees.
- Heat a large sauté pan on the stove and add a couple of tbsp of vegetable oil.
- Add the sliced shallot and minced garlic, sauté for a minute.
- Add the spinach to the sauté pan and wilt for a minute of so. Remove from the heat, season to taste (I used an “Everything Bagel” seasoning from Smiths) and set aside.
- Place the slices of french bread on a parchment lined baking sheet.
- Divide the spinach and the cheese between the slices of bread.
- Make an indentation in the bread slices for the egg and crack and egg into the indentation.
- Place the prepared slices into the oven and bake for 20 minutes or until he egg is cooked to your desired consistency.
- Remove from the oven, serve and enjoy!
