HACKED RECIPE
Eggs Florentinesque Recipe
By vyieort
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Hacked from
Eggs Florentinesque
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 does not curdle or separate when heated. If you can’t find it, sour cream is a decent substitute.
This recipe was featured as part of our Winter Cabin Fever story.
INGREDIENTS
- 3 tablespoons unsalted butter
- 1 medium shallot, minced
- 1 garlic clove, 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
- Toast, for serving
INSTRUCTIONS
- 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 and garlic, 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 6 pieces of toast, place a dollop of cream mixture over each egg, and season with freshly ground black pepper.
Member recipes are not tested by the CHOW food team.
