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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Based on a recipe from The Australian Women’s Weekly Brunches & Lunches cookbook. This recipe doesn’t freeze well, and is best made just before serving. Ingredients:
20 g butter |
1 bunch english spinach (about 650g) |
2 tablespoons cream |
2 teaspoons grainy mustard |
1 tablespoon fresh parsley, chopped |
2 english muffins |
4 eggs |
paprika |
Directions:
1. In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan.
2. To pan, add cream, mustard and parsley, stirring over heat until combined.
3. Split muffins in half and toast.
4. Poach eggs until cooked as desired.
5. Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.
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