Name: English Muffins with Sautéed Spinach, Poached Eggs & Goat Cheese
Cook time: 20 min
Total time: 20 min
Yield: Serves 6
Ingredients: 3 (142 g) pkgs baby spinach; 12 eggs; 6 English muffins; 1 ½ (113 g) logs goat cheese; black pepper; extra virgin olive oil; salt; white wine vinegar

English Muffins with Sautéed Spinach, Poached Eggs & Goat CheeseEnglish Muffins with Sautéed Spinach, Poached Eggs & Goat Cheese — a 20-minute breakfast recipe with 8 ingredients, serving 6.Ingredients

3 (142 g) pkgs baby spinach

12 eggs

6 English muffins

1 ½ (113 g) logs goat cheese

black pepper

extra virgin olive oil

salt

white wine vinegar

Instructions

Fill a large pot about halfway with hot water (from the tap); add vinegar, cover with a lid, and bring to a boil over medium-high heat. Once the water in the pan is boiling, reduce heat to medium-low.

Meanwhile, preheat a large skillet over medium-high heat.

While the skillet heats up, wash and dry spinach (skip this step if it came pre-washed).

Once the skillet is hot, add oil and swirl to coat the bottom. Add spinach to the skillet in handfuls, waiting for it to wilt slightly before adding the next handful. Remove from heat, season with salt and pepper, then stir to combine.

Transfer cooked spinach to a colander. Using the back of a spoon, squeeze as much water from the spinach as you can; set aside.

Gently crack eggs into small bowls (two eggs per bowl).

Adjust the heat of the pot as necessary so that the water is simmering. Working in batches, gently tip bowls into the pot, sliding the eggs carefully into the water. Cook until whites are set but yolks are still soft, 2 ½-3 minutes. Using a slotted spoon, transfer eggs to a paper towel-lined plate.

Meanwhile, split and toast muffins (if desired), then spread with goat cheese.

To serve, divide muffins between plates. Top with spinach and poached eggs, then season with salt and pepper. Enjoy!

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