This was a weird but delicious thing I thought of for breakfast today. I wouldn’t doubt that someone might have made this before, but it was new for me and I really enjoyed it. I didn’t use any crazy ingredients, I just used things I love and combined them into a great meal.
As you can see by the name, it was an eggs florentine avocado toast. I put the components of an eggs florentine (egg + spinach) on top of avocado toast – I guess that was sorta self-explanatory. I opted for over easy eggs instead of poached because I didn’t want to experiment poaching for the first time. So, I went for the safer option and it still had the nice runny yolk which was delicious and rich. And the only seasonings I used were salt, pepper and a little oregano.
This was a great start to my day. If I wanted to take it a step further, I could make a hollandaise sauce and that would turn it into a true florentine.
- 2 slices bread, toasted (I like whole grain, seedy bread); could use english muffin too
- 2 cups baby spinach
- 1 tbsp water
- 1 medium avocado
- 2 eggs
- Non-stick cooking spray
- 1/4 tsp dried oregano
- Salt and pepper, to taste
- Hot sauce, for serving (optional)
- Put bread in toaster until golden brown.
- While bread is toasting, prepare the spinach. Heat a large frying pan over medium heat. Add spinach and water, and let cook until wilted, stirring often. Remove from pan and set aside.
- In same pan, still on medium heat, spray a little cooking spray. Carefully crack eggs into pan and cook to desired doneness. I made over-easy eggs (cooked on both sides: ~2 minutes per side) but you could have sunny side up (cooked on one side: ~2 minutes) for a more runny yolk.
- While eggs are cooking, mash avocado onto both pieces of toasted bread. Lay cooked spinach on top of avocado. Sprinkle oregano, salt and pepper.
- When eggs are finished cooking, lay them on top of each toast.
- Enjoy as is, or with hot sauce, if desired.