Fried egg Florentine toastie

Fried egg Florentine toastie

  • 1
  • 2
  • 3
  • 4
  • 5
(2 ratings)

Prep: 10 mins Cook: 10 mins


Serves 1

A fantastic toastie that makes a great breakfast or brunch treat - no need to bother with Hollandaise sauce 

Nutrition and extra info

  • Vegetarian

Nutrition: per serving

  • kcal480
  • fat34g
  • saturates12g
  • carbs22g
  • sugars2g
  • fibre2g
  • protein20g
  • salt1.3g
Save to My Good Food
Please sign in or register to save recipes.


  • 2 slices of white bread
  • knob of butter



    Butter is a dairy product made from separating whole milk or cream into fat and…

  • 25g cheddar, grated



    Once cheddar was 'Cheddar', a large, hard-pressed barrel of cheese made by a particular…

  • small handful baby spinach
  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 medium egg



    The ultimate convenience food, eggs are powerhouses of nutrition packed with protein and a…

  • sriracha hot sauce, to serve
  • extra spinach or watercress, to serve



    Used in almost every cuisine across the world, spinach is an enormously popular green vegetable…


  1. Remove the centre of both slices of bread with the rim of a drinking glass or a cookie cutter. Spread each slice with a little butter and top both with the cheddar and torn spinach leaves – pack as much cheese and spinach on as you can. Heat a large non-stick pan over a medium heat and drizzle in the oil.

  2. Once the pan is hot, sandwich the bread together. Using a fish slice, place in the pan and press down to brown. Cook for 4-5 mins on a medium heat until the cheese begins to melt.

  3. Flip the sandwich over and crack the egg into the hole in the middle. Cover the pan with a lid to cook the egg through for 3-4 mins. Transfer to a plate, drizzle over some sriracha and serve with spinach or watercress on the side.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
28th Dec, 2018
Though the end result was satisfying in terms of the taste I don't get how this recipe as is would work. I only cut a hole in one slice of bread otherwise I'm not sure how the filling would stay in. Also trying to cook the egg on the stove top meant that the bottom slice of bread started burning. In the end, after cracking the egg I transferred the sandwich into the oven to fully cook.
5th Mar, 2016
Really tasty - quick and easy
Be the first to ask a question about this recipe...Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved...
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?