recipe created by David Gardner
I’m not the only cook in my family – my husband likes to whip up interesting recipes once in a while, too. This egg concoction is all his! But it looked pretty tasty so I decided to share it with you so you could try it, too. Let me know what you think.
- 2 tablespoons olive oil
- 2 cups fresh spinach
- 2 tablespoons chopped onion
- ½ cup spaghetti sauce
- 2 eggs
- shredded parmesan cheese, to taste
- 2 slices toast
In a 12-inch skillet, add 2 tablespoons olive oil.
Add onion and sauté until onions are translucent, about a minute or two.
Add spinach. It will look like a lot of spinach but the spinach will shrink up a lot.
Spread the spinach so it fills the bottom of the pan. Then spread ½ cup spaghetti sauce over the spinach mixture and cook on medium to medium-low heat for 1 or 2 minutes.
Gently crack 2 eggs over mixture and cook 1 or 2 minutes.
Then cover pan so egg whites can set (David likes the yolks runny so he cooks the eggs just until the whites are set). While egg whites are cooking, prepare 2 slices toast.
Remove egg mixture from heat. Gently remove one-half of the mixture and place over one piece of toast. Remove remaining mixture and put over second piece of toast.
Sprinkle with shredded parmesan. Enjoy.
Interesting Fact: What does florentine mean in cooking? Although the term florentine can be interpreted as the cooking style ofFlorence,Italy, it has come to mean cuisine that includes spinach as an ingredient.