Instructions
- 1.Melt butter in pan and sauté shallot until soft but not brown, about 4 minutes.
- 2.Add spinach, season with sea salt and pepper and sauté until wilted, about 2-3 minutes.
- 3.Add vinegar to small pot of water and bring to boil. Lower to simmer and break eggs into water until poached, about 4 minutes.
- 4.Combine crème fraiche, lemon juice and cayenne in small bowl.
- 5.Toast and butter English muffin.
- 6.Place mound of spinach on top of each muffin.
- 7.Using a slotted spoon, remove eggs and place on top of spinach. (Use paper towel to blot excess water.)
- 8.Dollop crème fraiche mixture on top of eggs.
- 9.Grind pepper on top and dust with a sprinkling of paprika, for the pure beauty of the color.
Ingredients
- 2 tablespoons unsalted butter
- Large shallot, minced
- Bag of baby spinach
- Fine sea salt and organic ground black pepper to taste
- 1/4 cup crème fraiche
- 1 tablespoon lemon juice
- 1/4 teaspoon organic ground cayenne
- Dash of organic ground paprika
- 1/4 cup white vinegar
- Small pot of water
- 2 eggs
- 2 English muffins
- Butter, to spread on toasted English muffins
