Eggs Florentine

Instructions

1. Prepare the spinach
   In a large skillet over medium heat, melt 1 tablespoon of butter. Add minced garlic and cook for 30 seconds until fragrant. Add spinach in batches, stirring until wilted. Season with salt, pepper, and nutmeg. Transfer to a colander and gently press to remove excess moisture.
2. Make the Mornay sauce
   In a medium saucepan, melt the remaining tablespoon of butter over medium heat. Add flour and whisk continuously for 1-2 minutes to make a roux. Gradually whisk in the warm milk and continue cooking, stirring constantly, until the sauce thickens, about 3-4 minutes. Stir in the Parmesan cheese until melted and smooth. Season with salt and pepper.
3. Poach the eggs
   Fill a large, deep skillet with about 3 inches of water. Add vinegar and bring to a gentle simmer. Crack each egg into a small cup, then gently slide into the simmering water. Cook for 3-4 minutes for runny yolks, or longer if preferred. Remove with a slotted spoon and place on a paper towel-lined plate.
4. Toast the muffins
   While the eggs are poaching, split the English muffins and toast them until golden brown. Place two halves on each serving plate.
5. Assemble the dish
   Divide the cooked spinach evenly among the toasted muffin halves. Carefully place a poached egg on top of each spinach-covered muffin half. Spoon the Mornay sauce generously over each egg. If desired, add a sprinkle of additional nutmeg or black pepper on top.
6. Serve immediately
   Serve the Eggs Florentine while still hot, ensuring the yolks are still runny for the best experience. Garnish with a little extra grated Parmesan if desired.