Eggs Florentine

Easy and delicious, this egg Florentine breakfast toast is the perfect back to school breakfast idea.

Recipe courtesy of Chef Bryan:





Category: Breakfast



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

  1. Preheat your oven to 350 degrees.
  2. Heat a large sauté pan on the stove and add a couple of tbsp of vegetable oil.
  3. Add the sliced shallot and minced garlic, sauté for a minute.
  4. 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.
  5. Place the slices of french bread on a parchment lined baking sheet.
  6. Divide the spinach and the cheese between the slices of bread.
  7. Make an indentation in the bread slices for the egg and crack and egg into the indentation.
  8. Place the prepared slices into the oven and bake for 20 minutes or until he egg is cooked to your desired consistency.
  9. Remove from the oven, serve and enjoy!

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