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Open-Faced Eggs Florentine
3 Ratings
prep time 5 min total time 15 min serves 6 servings
Katie Lee makes an open-faced egg sandwich — toast topped with ricotta cheese, steamed spinach and a fried egg — for a post-workout breakfast. Courtesy of Katie Lee Per serving: Calories: 263; Total Fat: 13 grams; Saturated Fat: 6.5 grams; Protein: 15 grams; Total carbohydrates: 21 grams; Sugar: 2 grams; Fiber: 1 gram; Cholesterol: 207 milligrams; Sodium: 463 milligrams Copyright 2012 Television Food Network G.P. All Rights Reserved.
Breakfast, Cheese, Easy, Healthy, Quick and Easy
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INGREDIENTS
½ cup ricotta
¼ cup grated Parmesan
6 1/2-inch-thick slices crusty bread
2 tablespoons unsalted butter, softened, plus more to fry eggs
6 large eggs
6 to 8 ounces steamed and drained baby spinach (about 1 cup)
kosher salt and freshly ground black pepper
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 emikowin
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