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.
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.