Easy Eggs Florentine With Baby Spinach and Goat Cheese

From Everyday Food

• Ready In: 25 mins
• Serves: 4

Ingredients

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

Directions

1. Heat broiler, with rack set 4 inches from heat. Place bread on a baking sheet, and brush both sides with 2 tablespoons oil. Season with salt and pepper. Broil until golden, 1 to 3 minutes per side; set aside.
2. In a large nonstick skillet, heat 1 teaspoon oil over medium. 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, 2 to 3 minutes. Drain off excess liquid; mix in goat cheese. Transfer to a bowl; cover to keep warm. Set aside.
3. Wipe out skillet; heat remaining 2 teaspoons oil over medium. Gently crack eggs into skillet; season with salt and pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
4. Top each piece of toast with spinach mixture and 1 egg; serve immediately.