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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 6 |
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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. 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:
1. Melt butter in a 12-inch frying pan over medium heat.
2. Once butter foams, add shallot and cook, stirring occasionally, until softened, about 5 minutes.
3. Add spinach, season well with salt and freshly ground black pepper, and cook until just wilted, about 3 minutes.
4. Make six indentations in spinach, crack an egg into each, cover the pan, and cook eggs to desired doneness.
5. Meanwhile, combine crème fraîche or sour cream, lemon juice, and cayenne in a small bowl.
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.
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