Description
If you love poached eggs, this is amazing! The fluffy eggs and runny yolk mix with the slightly melted Swiss cheese so well that a sauce is not needed to tie it all together. My 6-year-old son named this recipe and asks for it every morning since we came up with it together a few weeks ago in the kitchen.
Ingredients
- 1 whole English Muffin, Split
- 2 whole Eggs
- 1 Tablespoon Real Butter – Salted
- 1 whole Handful Fresh Spinach Leaves, Washed And Dried
- 2 slices Swiss Cheese, Thinly Sliced
Preparation
Fill a saucepan with water and heat over medium-high heat. Toast the English muffin halves. When water is slightly bubbling but not boiling, you are ready to poach your eggs. Take a spoon and gently swirl the water in a circle. Then crack in one of the eggs. It will swirl around itself and settle around the yolk. If you feel adventurous, you can poach two at a time. Otherwise, do them one at a time. The eggs are done when the whites are set but the yolks are still jiggly. You can let them cook a little longer if you do not like runny eggs, but I urge you to try them runny for this, it really makes the dish! Use a slotted spoon to remove the eggs and set them on a paper towel or a hand towel to dry a moment.
Remove your English muffins from the toaster and spread them with the butter. Top each with half of the spinach, an egg and sliced Swiss cheese. Enjoy!
