Eggs and Tomatoes Florentine
Elevate your breakfast or brunch game with Eggs and Tomatoes Florentine, a wholesome and vibrant dish that combines perfectly poached eggs, garlicky spinach, and juicy, sautéed tomatoes. This easy-to-make recipe highlights the natural flavors of fresh ingredients, enhanced with a touch of Parmesan cheese and optional hints of basil and red pepper flakes for a subtle kick. Ready in just 30 minutes, this nutrient-packed meal is ideal for two and pairs beautifully with crusty bread or toast. Whether you're crafting a nutritious weekday breakfast or a weekend indulgence, this savory, one-skillet recipe is sure to impress with its elegant simplicity and Mediterranean-inspired flair.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces large eggs
- 4 cups fresh spinach
- 2 medium ripe tomatoes
- 2 pieces garlic cloves
- 2 tablespoons olive oil
- 1 tablespoon butter
- 2 tablespoons grated Parmesan cheese
- 2 tablespoons milk (optional)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 tablespoon fresh basil (optional)
- 0.25 teaspoons red pepper flakes (optional)
Instructions
Heat 1 tablespoon of olive oil in a medium skillet over medium heat. Add the spinach and cook, stirring occasionally, until it wilts, about 2-3 minutes. Season lightly with a pinch of salt and pepper, then transfer to a plate and set aside.
In the same skillet, add the remaining 1 tablespoon of olive oil and butter. Once the butter melts, add the minced garlic and cook until fragrant, about 30 seconds.
Dice the tomatoes and add them to the skillet. Cook for 5-7 minutes, stirring occasionally, until they soften and release their juices. Season with 1/4 teaspoon of salt and a pinch of red pepper flakes, if using.
Lower the heat to medium-low. Push the tomato mixture to one side of the skillet to create space for the eggs.
Crack the eggs directly into the skillet, taking care not to break the yolks. Cover the skillet with a lid and cook for 3-5 minutes, or until the whites are set but the yolks remain runny. If you prefer firmer yolks, cook for an additional 1-2 minutes.
While the eggs cook, warm the spinach briefly in the skillet or microwave to bring it back to temperature.
To assemble, divide the wilted spinach evenly between two plates. Top each portion with half of the tomato mixture and two cooked eggs.
Sprinkle the grated Parmesan cheese over the eggs and garnish with fresh basil, if desired. Serve immediately with crusty bread or toast on the side.
Nutrition Facts
Calories |
776 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 63.7 g | 82% | |
| Saturated Fat | 19.1 g | 96% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 789 mg | 263% | |
| Sodium | 1821 mg | 79% | |
| Total Carbohydrate | 21.9 g | 8% | |
| Dietary Fiber | 6.3 g | 22% | |
| Total Sugars | 8.0 g | ||
| Protein | 34.7 g | 69% | |
| Vitamin D | 4.4 mcg | 22% | |
| Calcium | 418 mg | 32% | |
| Iron | 9.2 mg | 51% | |
| Potassium | 951 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
