Easy Eggs Florentine With Baby Spinach And Goat Cheese Food

EASY EGGS FLORENTINE WITH BABY SPINACH AND GOAT CHEESE

Steps:

• Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
• In a large nonstick skillet, heat 1 teaspoon oil over medium. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
• Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
• Top each piece of toast with spinach mixture and 1 egg; serve immediately.

EGGS FLORENTINE

Steps:

• Melt butter in a large skillet over medium heat; cook and stir mushrooms and garlic until garlic is fragrant, about 1 minute. Add spinach to mushroom mixture and cook until spinach is wilted, 2 to 3 minutes.
• Stir eggs into mushroom-spinach mixture; season with salt and pepper. Cook, without stirring, until eggs start to firm; flip. Sprinkle cream cheese over egg mixture and cook until cream cheese starts to soften, about 5 minutes.

LIGHT & SIMPLE SPINACH SCRAMBLED EGGS WITH GOAT CHEESE

Steps:

• Spray a pan with olive oil spray.
• Crack one full egg into the pan, adding only the egg whites of 2 other eggs.
• Sprinkle dried garlic and black pepper to taste (garlic salt can be added instead if you prefer that).
• When the egg has just hardened on the bottom (the eggs on the top should still be in liquid form), scramble the eggs.
• Squeeze any excess water from the spinach leaves and add them to the eggs. Let the spinach leaves cook until it's time to stir the scrambled eggs again.
• Cook until the spinach leaves are wilted.
• Add the goat cheese (you can use crumbles if you prefer) to the SIDE of the plate and use as a "dip". I find if you mix the goat cheese into the scrambled eggs, it dilutes the flavor of the goat cheese greatly.
• Enjoy!

EGG FLORENTINE BREAKFAST SANDWICH

Steps:

• In a small saucepan, melt butter over medium. Whisk in flour and cook until bubbling, about 20 seconds, then whisk in milk, mustard, and 1 tablespoon water. Cook, whisking, until mixture is thickened and smooth, 1 minute. Add spinach and cook, stirring, until spinach is wilted and coated, 1 to 2 minutes. Season with salt and pepper and spoon onto bottom half of English muffin.
• In a small nonstick skillet, cook bacon over medium until crisp and golden brown at edge, about 3 minutes, flipping once. Place bacon on top of spinach mixture. Return pan to heat and add egg. Cook until white is set but yolk is still runny, 2 to 3 minutes. Season to taste with salt and pepper and place on top of bacon. Sandwich with muffin top and serve immediately.