Fried Egg Florentine Toastie Recipes

Steps:

• Preheat the oven to 400 degrees F.
• In a bowl, combine the ricotta and Parmesan. Place the bread slices on a baking sheet and spread with the softened butter and equal amounts cheese mixture. Bake until the cheese is bubbly and the bread is crisp, 8 to 10 minutes.
• While bread is baking, fry the eggs sunny-side up.
• Top each bread slice with some steamed spinach and a fried egg. Sprinkle with salt and pepper. Serve.

Steps:

• Brush the sandwich toaster with a little sunflower oil and preheat to its highest setting.
• Brush the bread with oil on one side only. Break the eggs into two separate cups.
• Place one slice of bread in the toaster (oiled side down) and press the bread down into the triangular recesses with the back of a spoon (taking care not to puncture the bread or your egg will leak out). With a metal spoon, carefully spoon the whole yolk of each egg into each of the two recesses. Whisk the white of the eggs lightly with a fork to break them up a bit and then spoon as much white around the yolks as your recess will hold. Do not overfill or your sandwich will leak. You may well have some egg white left over; as a guide, I can get about 1.5 egg whites in my toaster.
• Gently place the second slice of bread on top (oiled side up) and bring the lid down slowly so that it rests on the sandwich. (Do not squash it or attempt to lock the toaster shut at this stage). Leave in this position for 2 minutes. Then, slowly close and lock the lid, and cook for a further 3 minutes. After this time the toastie should be golden and crisp on the outside, and on the inside the white should be set and the yolk still runny.

Steps:

• CHEESE SAUCE: Mix the cornstarch to a paste with about a 1/4 cup of the milk. Pour the remaining milk and butter into a nonstick saucepan and bring to a boil. Reduce to simmer.
• Stir the boiling milk into the cornstarch mixture, then pour back into the pan. Bring to a boil, stirring. Once it has thickened, simmer for 2 minutes.
• Remove from the heat, stir in the Gruyère cheese, salt, pepper, and optional nutmeg. Cover the surface of the sauce with parchment paper to prevent a skin from forming and set aside in a warm place.
• SPINACH: Heat the oil in a large saucepan. Add the green onion (or leeks) and saute' for about 3 minutes, until they begin to soften.
• Add the spinach and stir over medium heat for 2-3 minutes until the spinach has wilted and the leeks are tender.
• Drain the vegetables in a sieve or fine mesh strainer, pressing down with the back of a spoon to remove any excess moisture. Return to the pan and season with dill, salt, and pepper. Cover and keep warm.
• EGGS: half-fill a medium sized frying pan with water and bring to a simmer. Add the vinegar. Break in the eggs, and cook gently for 3-4 minutes, spooning the hot water over the yolks. Lift out the eggs with a slotted spoon and drain on paper towel.
• Preheat the broiler. Place the whole wheat toast slices onto a parchment lined baking sheet. Spread the leek and spinach mixture evenly over each toast. Make a hollow in each spinach mixture using the back of a spoon and place a poached egg in each hollow.
• Spoon the cheese sauce over the eggs. Lightly dust with paprika, then place the dish under the broiler. Broil until just lightly browned.