Eggs Florentinesque

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READY IN: 20mins
Recipe by Cucina Casalingo

Found this recipe on and wanted to try it so I've posted it here on Zaar. I've decreased the original amount of butter and will use light sour cream and whole wheat toast.Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic. What to buy: Crème fraîche is a naturally thickened fresh cream with a tangy flavor and a rich texture; it doesn’t curdle or separate when heated. If you can’t find it, sour cream is a decent substitute. Weight Watches: 4 Points.

Ingredients Nutrition


  1. Melt butter in a 12-inch frying pan over medium heat.
  2. Once butter foams, add shallot and cook, stirring occasionally, until softened, about 5 minutes.
  3. Add spinach, season well with salt and freshly ground black pepper, and cook until just wilted, about 3 minutes.
  4. Make six indentations in spinach, crack an egg into each, cover the pan, and cook eggs to desired doneness.
  5. Meanwhile, combine crème fraîche or sour cream, lemon juice, and cayenne in a small bowl.
  6. To serve, divide spinach and eggs among pieces of toast, place a dollop of cream mixture over each egg, and season with freshly ground black pepper.

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