Eggs Florentine

Recipe by Barb G.
READY IN: 25mins


  • 1
    onion, finely chopped
  • 1
    tablespoon butter, unsalted
  • 2
    (10 ounce) packages frozen leaf spinach, thawed, drained
  • 4
    ounces cream cheese
  • 23
    cup milk
  • 12
    teaspoon salt
  • 14
    teaspoon black pepper
  • 4
    slices bread, of your choice
  • 8
    large eggs


  • Fill a skillet with 2 inches of water, add salt, then simmer.
  • Meanwhile, cook onion in butter in a non-stick skillet until soft; add spinach, cream cheese and milk, cook until creamy, add salt and pepper, keep warm.
  • Toast Bread.
  • Break 4 eggs at a time into simmering water; cook 1 minute,loosen from bottom of pan with a spatula; poach for 3 to 5 minutes, to desired doness; remove with slotted spoon.
  • Top toast with spinach mixture, followed by 2 eggs, repeat proccess until all servings are completed.