Eggs Florentinesque

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 6
• 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

Recipe

• 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.