Please note that English muffin orders are shipped Monday-Wednesday and should be placed before 3:00pm EST for same or next day shipment.

‘Eggs Florentine Salad with English Muffin Croutons’ Recipe

To make this ‘Eggs Florentine Salad with English Muffin Croutons’ recipe by Rachael Ray, first grab a bag of your favorite sourdough Dam Good™ English Muffin variety (we used Vegan ‘Original White’)!

"Ingredients
4 English muffins, cut into 1-inch cubes
1/2 cup EVOO
10 ounces baby spinach
2 tablespoons red wine vinegar
4 eggs
Shaved Parmesan

Preparation
In skillet, toast muffin cubes in 2 tbsp. oil over medium-high, turning often, 6 to 8 minutes. In bowl, toss spinach, vinegar and 1/4 cup oil; season. In another skillet, fry eggs in 2 tbsp. oil over medium, 3 minutes; season. Divide spinach among 4 shallow bowls; top with egg, croutons and Parm."

 

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