Florentine Recipe

Prepare the Escarole

In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped escarole and sauté until wilted and tender, about 5 minutes. Season with salt and pepper. Remove from skillet and set aside.

Prepare the Egg Mixture

In a shallow bowl, beat the eggs and season with a pinch of salt and pepper. Set aside.

Cook the Eggs

In the same skillet, add another tablespoon of olive oil and heat over medium-high heat. Dip each egg into the beaten egg mixture, then carefully place in the skillet. Cook until golden brown and crispy, about 3-4 minutes per side. Remove and drain on paper towels.

Make the Lemon Butter Sherry Sauce

In the same skillet, melt the butter over medium heat. Add the dry sherry and lemon juice, stirring to combine. Cook for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.

Serve

Place a bed of sautéed escarole on each plate, top with the crispy eggs, and drizzle with the lemon butter sherry sauce.