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.
Beverage pairing: Domaine Louis Michel Petit Chablis, France. Like Chablis, the wine known as Petit Chablis is made from Chardonnay grown in the chalk-soil region of Chablis in Burgundy. Compared with Chablis, Petit Chablis, as you might expect, is a bit smaller, tighter, and less profound. Here that’s a good thing: The wine won’t overstep the eggs, nor will it mind the bitterness of the spinach.
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