Eggs Florentine Salad with English Muffin Croutons - Rachael Ray In Season

Eggs Florentine Salad with English Muffin Croutons

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Eggs Florentine Salad with English Muffin Croutons
  • 4Servings

Ingredients

  • 4 English muffins, cut into 1-inch cubes
  • 1/2 cup EVOO
  • 10 ounces baby spinach
  • 2 tablespoons red wine vinegar
  • 4 eggs
  • Shaved Parmesan

Preparation

In skillet, toast muffin cubes in 2 tbsp. oil over medium-high, turning often, 6 to 8 minutes. In bowl, toss spinach, vinegar and 1/4 cup oil; season. In another skillet, fry eggs in 2 tbsp. oil over medium, 3 minutes; season. Divide spinach among 4 shallow bowls; top with egg, croutons and Parm.