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Eggs Florentine

Jane and Myles Lamberth
  • 30 minutes
  • Serves 2 to 4

INGREDIENTS

10 cups

Baby spinach, leaves

1

Cress or chives

3

Egg yolks, large

4

Eggs, large

1

Squeeze Lemon juice, fresh

1

Nutmeg, Freshly ground

2

Salt and freshly ground black pepper

2 tbsp

Distilled white vinegar

4

slices Buttered toast

2 tbsp

Butter, unsalted

1/4 cup

Heavy cream

2 sticks

Plus 5 tablespoons (10 1/2 ounces) unsalted butter, diced, at room temperature