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Eggs Florentine Avocado Toast Recipe

Creamy California Avocados are the perfect addition to this simple Eggs Florentine Avocado Toast recipe.
Course Breakfast
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6 servings
Author Dine & Dish


  • 6 slices sourdough bread or any bread of your choice
  • 4 Tablespoons olive oil divided
  • pinch Kosher salt
  • fresh cracked black pepper to taste
  • 3 handfuls baby spinach
  • 1/2 cup goat cheese crumbled
  • 2 ripe California Avocados diced (peeled and seed removed)
  • 6 eggs


  • Heat broiler of your oven. Place bread slices on a baking sheet. Brush top sides of bread with 2 Tablespoons of oil (divided among the 6 slices). Season with salt and pepper. Broil until golden, approximately 2 minutes.
  • In a large nonstick skillet, heat 1 Tablespoon olive oil over medium. Add spinach and sauté until cooked and wilted. Turn off heat and mix in goat cheese and diced avocado.
  • Top each slice of toast with equal amounts of the spinach/avocado/goat cheese mixture.
  • Heat remaining Tablespoon of oil over medium heat. Crack eggs into skillet; season with pepper. Cook until whites are almost set, about 1 minute. Cover, and remove from heat; let stand until whites are set but yolks are still soft, about 3 minutes.
  • Top each "avocado toast" with a cooked egg and serve.