Eggs “Florentine”

Having spent the first week of December on holiday, eating buffet (and dessert) three times a day, I was ready to give up decadence before the holidays were even in full swing.  Not wanting to be a party pooper, I soldiered on and ate my way through Christmas, the week after Christmas and New Year’s Eve.

For New Year’s Day, even though it was just me and my partner, I wanted a brunch that seemed nice enough for a holiday but didn’t involve bacon, heavy cream or half a loaf of bread.  Browsing through a list of “light” brunch recipes, I knew I had hit the nail on the head when I came across Easy Eggs Florentine.

Aside: yeah, this is the second Martha recipe I’ve posted in a row, purely a coincidence.

Eggs, in my mind, are the world’s most perfect food.  I love ‘em just about any way they come, especially poached.  Much to my chagrin, however, I can’t poach an egg to save my life.  I fast fried the eggs so the whites were set but the yokes were still soft.  The goat cheese stirred in to the spinach gave this dish a subtle richness that didn’t leave us feeling heavy after brunch.

Certainly a wonderful way to start a new year.