Open-Faced Breakfast Sandwich with Eggs, Spinach & Goat Cheese

Open-Faced Breakfast Sandwich with Eggs, Spinach & Goat Cheese

From: La Brea Bakery Disney Cafe, Anaheim, CA. Yield: 4 sandwiches.

4 slices (¾" thick) La Brea Bakery Whole Grain Loaf or Country White Sourdough bread

4 large eggs

8 oz. fresh baby spinach

4 oz. fresh goat cheese, room temperature

4 Tbsp. olive oil

1½ tsp. salt

freshly ground black pepper

for garnish, chopped parsley (optional)

Set oven to warm or lowest temperature setting (usually 200°F). Lightly toast sliced bread and place in oven on oven-safe sheet pan. Crack eggs into a bowl, being careful not to break the yolks. Put two large, preferably nonstick, saute pans on medium heat. Add 2 Tbsp. olive oil to each pan. Gently add the eggs to one pan and sprinkle evenly with 1 tsp. salt and 4 quarter-turns of the pepper mill. Immediately after adding eggs, place spinach in the other pan, one handful at a time, tossing or stirring spinach in the pan between handfuls until all spinach is added. Season with ½ tsp. salt and 2 quarter turns of pepper mill. Remove spinach from heat and lightly squeeze excess water from spinach. When eggs have cooked to desired doneness, place a piece of bread on each plate and spread evenly with goat cheese. Divide spinach evenly between each piece of bread. Using a soft spatula, divide eggs into four sets of two and carefully transfer them to the bread, on top of the spinach. Sprinkle with parsley, if desired.