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1
In a small saucepan, melt 1 tablespoon of the butter.
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2
Stir in the flour to make a paste.
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3
Gradually whisk in the milk until smooth and simmer, whisking, until the sauce thickens.
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4
Reduce the heat to low and cook, whisking, until no floury taste remains, about 5 minutes.
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5
Remove from the heat and whisk in the Gruyere and pimenton.
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6
Season the Mornay sauce with salt and pepper.
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7
Cover and keep warm.
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8
In a large skillet, melt the remaining 1 tablespoon of butter in the olive oil.
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9
Add the shallot and garlic and cook over moderately high until softened, about 3 minutes.
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10
Add the spinach and cook over moderately high heat, tossing occasionally, until wilted, about 3 minutes.
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11
Season with salt and pepper.
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12
Bring a large, deep skillet of water to a simmer.
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13
Crack the eggs into the skillet and simmer over moderately low heat until the whites are set and the yolks are runny, about 4 minutes.
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14
Using a slotted spoon, transfer the poached eggs to a plate; blot dry with paper towels.
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15
Arrange 2 English muffin halves on each plate.
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16
Mound the spinach on the English muffins and top with the poached eggs.
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17
Spoon the Mornay sauce over the eggs and garnish with the chives.
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18
Serve right away.
