Eggs Florentinesque

• 3 teaspoons unsalted butter
• 1 medium shallot, minced
• 1 12 lbs spinach, washed and thoroughly dried (about 2 medium bunches)
• 6 large eggs
• 4 ounces creme fraiche (or light sour cream)
• 1 12 teaspoons fresh lemon juice
• 18 teaspoon ground cayenne pepper
• 6 pieces toast

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 creme fraiche 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.

unsalted butter, shallot, thoroughly, eggs, creme fraiche, lemon juice, ground cayenne pepper, toast

Taken from www.food.com/recipe/eggs-florentinesque-427803 (may not work)