Eggs Florentinesque
Ready In: 20 mins
Serves: 6
Ingredients
- 3 teaspoons unsalted butter
- 1 medium shallot, minced
- 1 1⁄2 lbs spinach, washed and thoroughly dried (about 2 medium bunches)
- 6 large eggs
- 4 ounces creme fraiche (or light sour cream)
- 1 1⁄2 teaspoons fresh lemon juice
- 1⁄8 teaspoon ground cayenne pepper
- 6 pieces toast
Directions
- Melt butter in a 12-inch frying pan over medium heat.
- Once butter foams, add shallot and cook, stirring occasionally, until softened, about 5 minutes.
- Add spinach, season well with salt and freshly ground black pepper, and cook until just wilted, about 3 minutes.
- Make six indentations in spinach, crack an egg into each, cover the pan, and cook eggs to desired doneness.
- Meanwhile, combine crème fraîche or sour cream, lemon juice, and cayenne in a small bowl.
- 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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