A sophisticated twist on a classic dish, featuring poached eggs atop sautéed spinach on toasted English muffins, drizzled with creamy hollandaise sauce and garnished with a touch of nutmeg.
1. Toast the English muffin until golden. 2. Sauté spinach in butter until wilted, season with salt, pepper, and a pinch of nutmeg. 3. Poach eggs in simmering water with vinegar. 4. Assemble by placing spinach on muffin, top with poached eggs, drizzle hollandaise sauce, and sprinkle with more nutmeg. 5. Garnish with fresh chives.
2 large eggs, 1 English muffin, 1 cup fresh spinach, 2 tbsp butter, 1 tbsp white vinegar, salt, pepper, nutmeg, hollandaise sauce
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