Eggs John

This has two of my favorite things - eggs and spinach. This is a simple, but effective, recipe with the best part being the yolk running into the spinach - very delicious.

2 Cloves Garlic, sliced thin
2 Tbl Olive Oil
10 Oz Spinach, washed and very roughly chopped
1 tsp Flour
1/4 Cup Chicken or vegetable stock (can replace stock and flour with 1/4 cup Cream)
1/4 Cup Grated parmesean cheese
4 Eggs
2 English muffins
Salt and Pepper


Heat pan to medium and add oil, garlic, and a pinch of salt and pepper. Sautee for just a few minutes.

When garlic is just turning golden, add spinach and fully wilt. Add a little more salt and pepper.

Add flour and mix. Add stock and parmesean and mix to make a thick sauce. Turn to low.

Put english muffins in toaster and toast to medium brown.

Prepare eggs either sunny side up or poached. Make sure yolk stays runny.

When eggs are done, take four english muffin halves and spread spinach mixture on each. Put one egg on each half and then sprinkle with a little extra parmesean and fresh chopped parsley.

Serve with hash browns or fruit.