Eggs with Creamed Spinach

1 tbs olive oil
1/2 cup onion, finely chopped
1/2 tsp salt
1/8 tsp each pepper & ground nutmeg
1 tbsp all-purpose flour
200 ml milk, 1%
1/2 tsp lemon juice
300 g frozen spinach, thawed & squeezed dry
1 tsp vinegar
4 eggs
2 slices whole-wheat bread, toasted

makes 2 servings

In saucepan, heat oil over medium heat; cook onion, salt, pepper & nutmeg, stirring often, until softened
Add flour, cook, stirring, for 1 minute

Whisk in milk & lemon juice SLOWLY; bring to a boil.
Reduce heat & simmer until thickened, about 5 minutes

Stir in spinach; simmer until bubbly, about 2 minutes

Meanwhile, in a shallow saucepan, poach eggs until white is firm and yolk is still runny - 3 minutes.
With slotted spoon, remove each egg & blot on paper towel

Spoon spinach mixture onto each toast; top with 2 eggs.
Sprinkle with parsley

Number of Servings: 2

Recipe submitted by SparkPeople user DANYMAN.