Easy Eggs Florentine With Baby Spinach and Goat Cheese

• 4 slices sourdough bread, 1-inch thick
• 3 tablespoons olive oil
• coarse salt and pepper
• 2 scallions, thinly sliced
• 1 lb Baby Spinach
• 13 cup crumbled fresh goat cheese (3 ounces)
• 4 large eggs

1. Heat broiler, with rack set 4 inches from heat.
2. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil.
3. Season with salt and pepper.
4. Broil until golden, 1 to 3 minutes per side; set aside.
5. In a large nonstick skillet, heat 1 teaspoon oil over medium.
6. Add scallions and as much spinach as will fit; season with salt and pepper.
7. Cook until wilted, tossing and adding more spinach as room becomes available, 2 to 3 minutes.
8. Drain off excess liquid; mix in goat cheese.
9. Transfer to a bowl; cover to keep warm.
10. Set aside.
11. Wipe out skillet; heat remaining 2 teaspoons oil over medium.
12. Gently crack eggs into skillet; season with salt and pepper.
13. Cook until whites are almost set, about 1 minute.
14. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
15. Top each piece of toast with spinach mixture and 1 egg; serve immediately.

bread, olive oil, salt, scallions, spinach, goat cheese, eggs

Taken from www.food.com/recipe/easy-eggs-florentine-with-baby-spinach-and-goat-cheese-319751 (may not work)