Muffins Florentine

1. 1

   In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan.

2. 2

   To pan, add cream, mustard and parsley, stirring over heat until combined.

3. 3

   Split muffins in half and toast.

4. 4

   Poach eggs until cooked as desired.

5. 5

   Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.

No additional tips available.