Eggs Florentinesque

1. 1

   Melt butter in a 12-inch frying pan over medium heat.

2. 2

   Once butter foams, add shallot and cook, stirring occasionally, until softened, about 5 minutes.

3. 3

   Add spinach, season well with salt and freshly ground black pepper, and cook until just wilted, about 3 minutes.

4. 4

   Make six indentations in spinach, crack an egg into each, cover the pan, and cook eggs to desired doneness.

5. 5

   Meanwhile, combine creme fraiche or sour cream, lemon juice, and cayenne in a small bowl.

6. 6

   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.

* Per serving · 4 servings · Values may vary.