Easiest Way to Prepare Delicious Florentine eggs on toast

Florentine eggs on toast. The Eggs Florentine on Toast recipe out of our category leafy green vegetable! Florentine eggs on toast Robert Gonzal @robert Vancouver BC. Cook well, eat well, live well!

It used to be that I was never really all that hungry in the morning, so I'd grab a cup of coffee and skip breakfast. Crack the egg into a small cup and gently pour into the pan. Remove with a slotted spoon to remove excess water. You can have Florentine eggs on toast using 8 ingredients and 5 steps. Here is how you achieve it.

Ingredients of Florentine eggs on toast

1. You need 1 of small shallot (or 1/2 a medium shallot), minced.
2. You need 2 of packed cups baby spinach.
3. Prepare 1 of heap tbsp soft cream cheese.
4. Prepare Pinch of ground nutmeg.
5. You need 1/2 tsp of cornstarch.
6. You need 4 of large eggs.
7. It's 4 slices of bread.
8. It's of Pecorino romano cheese.

Melt the butter in a large pan and cook the spinach until wilted. To serve, toast the Warburtons Toastie slices and spread with some butter. An Eggs Florentine recipe can be quickly adjusted to the classic Eggs Benedict in a few easy steps. Follow the recipe for Hollandaise as it remains the same.

Florentine eggs on toast instructions

1. Add 1 tbsp butter to a small pan on medium heat. Add the shallot, and cook gently for 1 minute. You're not browning the shallot, just taking some bite out of them..
2. Add the spinach to the pan. It should start to wilt pretty much immediately. Add the cream cheese and nutmeg. Stir until the cheese is melted and coats the spinach..
3. Make a slurry by mixing the cornstarch with 1 tbsp water. Pour it into the pan and stir for about 1 minute until the sauce thickens. Season with salt and pepper, then turn the heat down to its lowest setting to keep the spinach warm..
4. Add a large knob of butter to a small nonstick pan on medium-low heat. Once melted, add the eggs. Season with a pinch of salt and freshly cracked black pepper, then cover with a lid. If you have one, use a glass lid so you can keep an eye on the eggs. Cook until the whites are just set but the yolks still have jiggle. Remove the eggs to a plate..
5. Toast your bread. Assemble by topping the toast with a spoonful of spinach, then the egg. Finish with a sprinkle of freshly grated pecorino romano cheese..

Otherwise, remove the spinach from the recipe (though you can keep it if you like it but is not a classic addition). Poach the eggs as instructed in the recipe and keep warm. Assemble your eggs florentine by placing the spinach on the top of a half english muffin. Then layer one poached egg on top of the spinach. Finally, cover the top with homemade Hollandaise sauce.