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Eggs Florentine with Baby Spinach and Goat Cheese
- 4 slices (1 inch thick) sourdough bread
- 3 tablespoons olive oil
- Coarse salt and ground pepper
- 2 scallions, thinly sliced
- 1 pound baby spinach
- 1/3 cup crumbled fresh goat cheese (3 ounces)
- 4 large eggs
Directions:View on Framed Cooks
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