Ene's Recipe Book

Method

1. Preheat grill to high or oven grill to 200 °C.
2. Wash the spinach leaves thoroughly.
3. Microwave spinach in a covered bowl for 30 seconds until just wilted.
4. Melt the butter in a small saucepan.
5. Add the flour and stir over a low heat for 1 minute.
6. Remove from the heat and gradually stir in the milk. Return to the heat and stir constantly with a wooden spoon until the mixture boils and thickens.
7. Add the cheese and stir until melted. Remove from the heat.
8. Toast the muffin and set aside.
9. Poach the eggs until the yolk is set to suit taste. To poach an egg in the classic style, heat water ¬to just below boiling point in a saucepan or frying pan and add the vinegar. Then stir the water briskly with a wooden spoon to create a whirlpool. Gently lower the egg from a small disc into the swirling water. The swirling water will ensure the egg forms a neat shape.
10. Reduce the heat and poach the egg until the yolk is set to suit your taste.
11. To serve, place half a muffin on a serving plate and top with spinach.
12. Carefully lift the poached egg onto the spinach and spoon the cheese sauce over the top of the egg.
13. Sprinkle with parmesan cheese and flash under a grill until the cheese is melted. Serve immediately.