spinach egg english muffin

2 tablespoons vinegar
1 medium muffin, halved (or 2 crumpets)
200g frozen spinach (or 400g fresh spinach leaves, stems removed)
freshly grated nutmeg
2 tablespoons low-fat creme fraiche
2 medium eggs
salt and freshly ground black pepper

Step 1 Out a pan of water on to boil and add the vinegar.
Step 2 Toast the muffin halves or the crumpets until lightly browned. Meanwhile, heat the spinach through on a saucepan, season to taste and add some freshly ground nutmeg with the crème fraîche.
Step 3 When the water is at a boil, 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 firm, but the yolks are still soft and runny.
Step 4 Remove the eggs from the water with a slotted spoon. Spoon the warm, cooked spinach on top of the muffin halves or crumpets and then put the eggs on top of the spinach. Season with salt and freshly ground black pepper and serve straight away.

Serving Size: 1 muffin each

Number of Servings: 2

Recipe submitted by SparkPeople user SCHMICA.