Open-Faced Eggs Florentine

By LEP04

Ingredients

• 1/2 cup ricotta
• 1/4 cup grated Parmesan
• Six 1/2-inch-thick slices crusty bread
• 2 tablespoons 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

Details

Servings 6
Preparation time 5mins
Cooking time 15mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

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.

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.

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