POACHED EGGS FLORENTINE

RECIPE

Preheat oven to 400ºF. Spray 8x8-inch baking dish with cooking spray.
Cook spinach according to package instructions, cool, and squeeze most of the moisture out, set aside.
Prepare white sauce.
In a small saucepan, melt butter, add flour. Blend well for one minute.
Gradually whisk in half-and-half, stirring constantly, until thickened and bubbly.
Toast English muffin halves and place in bottom of prepared baking dish.
Divide spinach on each muffin in baking dish.
Arrange cooked, drained eggs over the top of the spinach then pour white sauce over eggs.
Sprinkle with cheese and bake eggs at for 2 to 3 minutes, until cheese is melted and lightly browned.
*To poach an egg –
First bring water in a saucepan to almost boiling. If the water is already boiling, lower the heat until it is no longer boiling.
Add a couple teaspoons of vinegar to the water. Vinegar allows the egg whites to congeal more easily.
Working with the eggs one by one, crack each egg into a small cup, then place the cup near the surface of the hot water and gently drop the egg into the water.
With the back of a spoon, nudge the egg whites closer to their yolks. This will help the egg whites hold together.
Use slotted spoon to gently lift any eggs up from sticking to the bottom of the pan.
Turn off the heat. Cover. Let sit for 3-4 minutes, until the egg whites are cooked.
Lift eggs out of pan with a slotted spoon.