Eggs Florentinesque Recipe
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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.
This recipe was featured as part of both our Winter Cabin Fever story and our Supercharge with Superfoods photo gallery.
- 3 tablespoons unsalted butter
- 1 medium shallot, minced
- 1 1/2 pounds spinach (about 2 medium bunches), washed and thoroughly dried
- 6 large eggs
- 4 ounces crème fraîche or sour cream
- 1 1/2 teaspoons freshly squeezed lemon juice
- 1/8 teaspoon ground cayenne pepper
- 6 pieces toast
- 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.
Beverage pairing: Domaine Louis Michel Petit Chablis, France. Like Chablis, the wine known as Petit Chablis is made from Chardonnay grown in the chalk-soil region of Chablis in Burgundy. Compared with Chablis, Petit Chablis, as you might expect, is a bit smaller, tighter, and less profound. Here that’s a good thing: The wine won’t overstep the eggs, nor will it mind the bitterness of the spinach.
This is soooooooooo good and easy!!
@kchurchill5 - what is quick butter bread?
love the classic - Spinaci alla Fiorentina, but this ....mmmmmh gotta try!
My shortcut to eggs florentine was once Stoffer's red box "Welsh Rarebit". Since this has all but vanished from my area, I will be happy to give this creme fraiche mixture a try.
I saw this recipe before but I added some diced pancetta to the spinach which gave it a nice flavor and I served it over a quick Butter Bread which gave it a rich flavor.
Subbing Arugula for the spinach was good too. Thanks for the recipe!
I have tried this recipe several times now and it's a winner!! Thank you for posting it. :-)
I think this alternative to hollandaise sauce is great! The traditional sauce means more eggs into the recipe, and that's why créme fraiche or sour cream sounds lovely to me! yummy!
Also good over crispy potato pancakes. I usually add garlic to the spinach, too.
I found a great form of creme fraiche.
go to a Mexican deli and by crema.
It tastes like a more intense form of creme fraiche - not good on its own for desert- but cooks wonderfully in main dishes.
Likewise queso Oaxaca a braided cheese that tastes and works like a really excellent mozzarella and makes heavenly quesadillas
C'mon! It isn't that hard to make hollandaise sauce. Use the microwave http://www.recipesource.com/misc/micr...
and proceed slowly (heat mixture three times for 20 seconds each then whisk).
No problem!
MMMM! Sounds and looks great!