Spinach and Poached Egg Muffins

6ProPoints®Value

Prep time: 5 min

Cook time: 10 min

Other time: 0 min

Serves: 2

Ingredients

	2 tablespoons Vinegar, All Types
	1 medium White English Muffin, halved
	200 g Spinach, fresh, washed, with large stems removed
	1 teaspoons (level) Ground Nutmeg
	2 tablespoons (level) Half Fat Crème Frâiche
	2 medium (raw) Egg, whole
	1 pinch Salt
	1/8 teaspoons Black Pepper
	1 tablespoons Chives, Fresh, to garnish (optional)

Instructions

• Put a pan of water with the vinegar on to boil.
  
• Toast the muffin halves in a toaster or under the grill until lightly browned. Meanwhile, warm the spinach through in a small saucepan, season and add a pinch or two of nutmeg with the crème fraîche.
  
• When the water is at a boil, break the eggs into a small cup and then carefully slide out of the cup and into the water. Simmer for three minutes. When the white is firm, but the yolk still soft, remove with a slotted spoon.
  
• Spoon the spinach on to the toasted muffin halves then put the eggs on top of the spinach. Garnish with chives, if using, and serve.