simple breakfast of eggs florentine spinach toast...

Everyone's favorite breakfast blog has to be Simply Breakfast by Jennifer Causey. If it isn't, we need to talk. Rather, don't talk to me, but talk to a therapist. Because I challenge you to find a morning food blog more inspiring, more captivating, and more drool-enticing than Jen's gorgeous rustic photographs. One of these days I will sit down and chat with her if she'll have me (she's right in Brooklyn!) but in the meantime, thought I would share some of her lovely work. Please get a tissue handy, and maybe even some glass cleaner. This will be a drool fest.

The funniest part is that Jen and I actually have similar tastes. The girl likes her greens and eggs. I find the hardest part of wanting to go from my future vegetarian self to politically corret veganism is the hold eggs have over me. Especially this whole runny yolk phenomenon I've discovered thanks to my better half. He lovessss overeasy eggs. I on the other hand never heard of overeasy eggs before 2011, but now that's all I eat. But low and behold, I was an eggs florentine virgin as well. Until Martha came along and swept me off my feet by pairing runny eggs with spinach and goat cheese. Are you drooling yet veggies? Oh my, it is soo good that we had it three days in a row now. Try it with various types of bread. Toasting in the broiler is new to me, but I find that the broiler likes all my bread choices, so its a relationship I plan on keeping!

Eggs Florentine with Baby Spinach Goat Cheese Toast

via Martha Stewart

Ingredients:

4 slices (1" thick) sourdough bread (I used 100% WW)
3 Tbsp. olive oil
coarse salt and ground pepper
2 scallions, thinly sliced
1 lb. baby spinach
1/3 c. crumbled goat cheese
4 large eggs

Method:

Heat broiler with rack set 4" away from heat. Place bread on a baking sheet, and brush both sides with 2 Tbsp. oil. Season with salt and pepper. Broil until golden, one to three minutes per side; set aside.

In a large nonstick skillet, heat 1 tsp. oil on medium heat. Add scallions and as much spinach as will fit; season with salt and pepper. Cook until wilted, tossing and adding more spinach as room becomes available, two to three minutes. Drain excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.

Wipe off skillet; heat remaining 2 tsp. oil over medium heat. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about one minute. Cover and remove from heat; let stand until whites are set but yolks are still soft, about three minutes.

Top each piece of toast with spinach mixture and one egg; serve immediately.