Recipe by Anna Gill
Serves: 4 for brunch or a light lunch
5 cups fresh spinach, thoroughly washed and coarsely chopped
¼ teaspoon salt
½ cup grated gruyere cheese
¼ teaspoon grated nutmeg
6 tablespoons heavy cream
2 thick English muffins, split and toasted
2 large ripe tomatoes, thickly sliced
1. Place the spinach in a large sauté pan with only the residual moisture from its washing and ¼ teaspoon salt. Cook over medium high heat, turning quickly, until wilted
2. Drain and set aside.
3. Place the grated cheese in a small saucepan over low heat. Add the nutmeg, the heavy cream and whisk until the cheese is melted well mixed.
4. Poach the eggs. If you are not comfortable with the swirling boiling water method, or feel that the demands of getting it all ready at the same time are challenging, use one of the many handy poachers. There are microwave poachers that work very well (just remember to stick a toothpick through the yolk before you cook in the microwave).
5. Place each toasted half muffin on a serving dish. Top each muffin with a dollop of spinach followed by a slice of tomato. Gently place an egg on each tomato. Drizzle the cheese sauce over the top of the egg and serve.
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