Scrambled Eggs Florentine
Ingredients
8 oz. loaf
artisan French or roasted garlic bread (from the Artisan Bread Table), sliced ¾" thick
- Kowalski's Extra Virgin Olive Oil, for brushing the bread
1 tsp.
kosher salt, plus more for seasoning the bread
¼ tsp.
freshly ground Kowalski's Black Peppercorns, plus more for seasoning the bread
2 cloves
garlic, peeled
5 tbsp.
Kowalski's Unsalted Butter
5 oz.
frozen chopped spinach, thawed and squeezed very dry
10
Kowalski's Large Organic Eggs, beaten
5 oz.
Kowalski's Onion & Chive Whipped Cream Cheese Spread
- fresh chives, snipped, for garnish
Directions
- Preheat oven to 425°.
- Arrange bread on a baking sheet; brush liberally on both sides with oil.
- Season bread to taste with salt and pepper; bake in preheated oven until bread is crisp and lightly darkened on the outside but slightly soft on the inside (about 15 min.).
- Remove crostini from oven. Rub crisp edges and surface with garlic cloves; set crostini aside to cool slightly.
- In a large skillet, melt butter over medium heat. Add spinach; cook until hot.
- Add eggs, 1 tsp. salt and ¼ tsp. pepper; reduce heat to medium-low.
- Dollop cream cheese spread over eggs; stir gently and infrequently, moving eggs on and off the heat, until egg mixture warms up. Repeat this several times until the eggs are almost done but still quite glossy and soft.
- Scoop eggs directly onto prepared crostini; garnish with chives.
