Eggs Florentinesque

Name: Eggs Florentinesque
Ingredients: 3 teaspoons unsalted butter; 1 medium shallot, minced; 1 12 lbs spinach, washed and thoroughly dried (about 2 medium bunches); 6 large eggs; 4 ounces creme fraiche (or light sour cream); 1 12 teaspoons fresh lemon juice; 18 teaspoon ground cayenne pepper; 6 pieces toast

8 ingredients

6 steps

Ingredients

3 teaspoons unsalted butter
1 medium shallot, minced
1 12 lbs spinach, washed and thoroughly dried (about 2 medium bunches)
6 large eggs
4 ounces creme fraiche (or light sour cream)
1 12 teaspoons fresh lemon juice
18 teaspoon ground cayenne pepper
6 pieces toast

Directions

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 creme fraiche 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.