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Eggs Florentinesque with Lemon Olive Oil Recipe

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Eggs Florentinesque with Lemon Olive Oil Recipe
-5 tablespoons Sonoma Farm Lemon Infused Olive Oil
-1 medium shallot, minced 
-1 1/2 pounds spinach (about 2 medium bunches), washed and thoroughly dried
-6 large eggs
-4 ounces crème fraîche or sour cream
-1/8 teaspoon ground cayenne pepper
-6 pieces toast 
Add lemon infused olive oil in a 12-inch frying pan over medium heat. 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, 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.