easy eggs florentine with baby spinach and goat cheese. kind of.

I made this for Nathan’s dinner last night and he loved it.  I adapted it from the April 2008 Everyday Food.

4 slices bread (sourdough suggested, we used honey whole wheat)
3 T olive oil
coarse salt and ground pepper
2 scallions, thinly sliced
1 pound baby spinach
1/3 cup crumbled fresh goat cheese (3 oz) (I had on hand Laughing Cow Light Swiss and used that)

4 large eggs

Put bread on a cooking sheet and brush each side with 2 T olive oil (I sprayed with cooking spray).  Broil 1-3 minutes per side, until golden.  Set aside.

In a large skillet, heat 1 T oil.  Add scallions and as much spinach as will fit; season with salt and pepper.  Allow to wilt, tossing frequently.  Drain excess liquid, toss in goat cheese. (I drained liquid, spread cheese on bread).

Cook eggs – assemble – bread, cheese, spinach, egg.

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