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Speedy Spicy Eggs Florentine

My husband skips breakfast and goes right to an early lunch. He finds typical breakfast fare to be bland, boring, lacking in vegetables or other nutritious elements and simply not worth the effort. He makes an exception for this easy version of Eggs Florentine. The heat from the cayenne and the acidity from the lemon kick starts your day, and you walk off to work feeling like Popeye.

This makes a hearty nutritious breakfast for one, so multiply accordingly.

Ingredients:

  • 2 Tablespoons unsalted butter
  • Large shallot, minced
  • Bag of baby spinach
  • Fine sea salt and organic ground black pepper to taste
  • 1/4 cup creme fraiche
  • 1 Tablespoon lemon juice
  • 1/4 teaspoon organic ground cayenne
  • Sprinkle of organic ground paprika
  • 1/4 cup white vinegar
  • Small pot of water
  • 2 eggs
  • 2 English muffins

Directions

  1. Melt butter in pan and saute shallots until soft but not brown, about 4 minutes.
  2. Add spinach, season with salt and pepper and saute until wilted.
  3. Bring water and vinegar to a boil in small pot. Lower to simmer and break eggs into water until poached.
  4. Combine creme fraiche, lemon juice and cayenne in small bowl.
  5. Toast and butter English muffine.
  6. Place mound of spinach on top of each muffine.
  7. Using a slotted spoon, remove eggs and place on top of spinach. (use dishtowel to blot excess water.)
  8. Dollop creme fraiche mixture on top of eggs.
  9. Grind pepper on top and dust with a sprinkling of paprika, for the pure beauty of the color.

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