Eggs Florentine Avocado Toast

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)


  1. Put bread in toaster until golden brown.
  2. 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.
  3. 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.
  4. While eggs are cooking, mash avocado onto both pieces of toasted bread. Lay cooked spinach on top of avocado. Sprinkle oregano, salt and pepper.
  5. When eggs are finished cooking, lay them on top of each toast.
  6. Enjoy as is, or with hot sauce, if desired.

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