Name: Open-Faced Eggs Florentine
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 6 servings
Ingredients: ½ cup ricotta; ¼ cup grated Parmesan; 6 ½-inch-thick slices crusty bread; 2 Tbsp 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

Prep Time

5 min

Cook Time

10 min

Yields

6 servings

Katie Lee makes an open-faced egg sandwich — toast topped with ricotta cheese, steamed spinach and a fried egg — for a post-workout breakfast.

Courtesy of Katie Lee from “Bobby Flay Fit”.

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

ingredients

cup ricotta

cup grated Parmesan

6 ½-inch-thick

slices crusty bread

Tbsp unsalted butter, softened, plus more to fry eggs

large eggs

to 8 ounces steamed and drained baby spinach (about 1 cup)

kosher salt and freshly ground black pepper

Ingredient Substitution Guide

directions

Step 1

Preheat the oven to 400 degrees F.

Step 2

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.

Step 3

While bread is baking, fry the eggs sunny-side up.

Step 4

Step 5

Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.

Rate Recipe

My rating for Open-Faced Eggs Florentine

Open-Faced Eggs Florentine

ingredients

directions

Rate Recipe

Get the Food Network Canada Newsletter