- 6 ounces Whipped Cream Cheese
- 4 ounces Crumbled Feta Cheese
- 1/2 Baguette
- 6 ounces Fresh Spinach
- 1 tablespoon Olive Oil, Plus more for serving
- 2 Roma Tomatoes, Sliced
- 4 Eggs
- Salt and Pepper, To taste
Preheat the oven to 400°F.
Place the cream cheese and feta cheese in the bowl of your stand mixer (or use a hand mixer) and using the whisk attachment, let it mix on high until you have a nice fluffy spread, about 1-2 minutes.
Slice the baguette diagonally and place the slices directly on the oven rack. Bake for about 3 minutes (just long enough to toast; note that the toaster oven also works great for this).
Place the spinach in a large skillet. Drizzle 1 tablespoon of the olive oil over it and cook over medium high heat for 1-2 minutes, until it is just nicely wilted. Set aside.
Cook your eggs to temp. Mine are poached! If you’d like to poach your egg, please see the post for a link to an easy poached egg recipe. You can use over well, easy, medium — however you like.
Assemble. Spread each piece of toast with the whipped feta. Top with spinach and tomato slices. Drizzle with more olive oil and add your egg. Sprinkle with salt and pepper.