Spinach and Poached Egg Muffins

Ingredients

• Vinegar

  Cider

  2 tbsp or 30g

• English muffins

  Whole-wheat

  1 muffin or 66g

• Spinach

  Frozen, chopped or leaf, unprepared

  1 ¼ cup or 195g

• Nutmeg

  Spices, ground

  1 tsp or 2g

• Sour cream

  Reduced fat, cultured

  2 tbsp or 30g

• Egg

  Whole, fresh eggs

  2 medium or 88g

• Salt

  Table

  1 dash or 0.4g

• Pepper

  Spices, black

  1 dash or 0.1g

Directions

1. Put a pan of water on to boil and add the vinegar.
2. Toast the muffin halves until lightly browned. Meanwhile, heat the spinach through on a saucepan, just a few minutes; season to taste and add some freshly ground nutmeg and the sour cream.
3. When the water is at a simmer, break the eggs into a small cup and then carefully slide them into the water. Turn the heat down and simmer for 3 minutes until the white has set and it's firm, but the yolks are still soft and runny.
4. Remove the eggs from the water with a slotted spoon. Spoon the warm, cooked spinach on top of the muffin halves and then put the eggs on top of the spinach. Season with salt and freshly ground black pepper and serve straight away.

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