Eggs Florentine is traditionally an eggs benedict dish but I like to take the same ingredients and make a great breakfast sandwich with them!
Equipment
1 nonstick skillet
Ingredients
1English Muffin, toasted
1tablespooncream cheese, softened or whipped
2teaspoonsbutter, for cooking
1cupbaby spinach
1small clovegarlic, sliced
1-2largeeggs, scrambled
2tablespoonsfeta cheese
Salt and pepper, to taste
Instructions
Toast English muffin either in a toster or on a griddle with a drizzle of oil or a little butter. Don't butter it if you are using a toaster!
Heat a small or medium skillet over medium heat. I use a cast iron griddle for this. When warm, add 1 teaspoon butter. Once melted add garlic and cook for a minute. Then add spinach and cook until wilted. Season with a pinch of salt.
Whisk egg(s) until they are a smooth consistency. When spinach is done, remove it from the pan or move it to a different section of the griddle. Add another teaspoon of butter (or nonstick spray) and pour in eggs. Allow to cook for a minute and hten sprinkle with feta cheese. Fold eggs over to match the size of your muffin. Some overhang is good! Allow to cook for a minute to finish cooking eggs.
Top eggs with spinach. Smear english muffin with cream cheese and transfer eggs and spinach to English muffin.
Serve immediately or wrap tightly in foil or parchment paper for later.