Eggs Florentinesque
"Found this recipe on Chow.com and wanted to try it so I've posted it here on Zaar. I've decreased the original amount of butter and will use light sour cream and whole wheat toast.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.
Weight Watches: 4 Points."
- Ready In:
- 20mins
- Ingredients:
- 8
- Serves:
-
6
ingredients
- 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
directions
- 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.
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RECIPE SUBMITTED BY
The picture above is of my daughter and me, taken about 35 years after the photo she posted on her Zaar page (WeBees); I’m the one in the goofy hat in her picture and she’s the one on the left in my picture.
Most of my pre-married life was spent in Northern California in the San Francisco Bay Area with all the wonderful produce, sea food and wines that the region offers. Five of my teenage years were spent in West Africa with my family (medical missionaries). On our way back to the US we traveled extensively throughout Europe and after marrying my Navy husband, we were moved to Asia. All this said because these travel experiences greatly influenced my interest in cooking and willingness to try new foods.
I’ve been with Zaar for about two years and have enjoyed trying new recipes and learning about the person who posted it. There are some crazy, wonderful and talented people out there, not to mention knowledgeable and gracious. It’s been great fun participating in the “Tag” and “Swap” games.
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<img src="http://i132.photobucket.com/albums/q23/vseward/Bevy/officialmemberofthebevtaggame.jpg">
Like many other Zaarites, I’ve collected hundreds of cookbooks. My favorites are from places that I‘ve visited around the world as well as my first, given to me by my mother when I went off to college - “The Graham Kerr Cookbook” by the Galloping Gourmet. My oldest cookbook was given to me by my grandmother – “The Boston-School Cook Book” by Fannie Merritt Farmer circa 1896.
I’m an Interior Designer but also taught Weight Watchers for about twenty years. It’s tough loving to cook and bake and still keep at a healthy weight!
