Eggs Florentine Salad with English Muffin Croutons

Name: Eggs Florentine Salad with English Muffin Croutons
Yield: 4
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

Author:: Rachael Ray Every Day
Updated:: Jul 12, 2017
Original:: Aug 4, 2016

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.