“Based on a recipe from The Australian Women’s Weekly Brunches & Lunches cookbook. This recipe doesn’t freeze well, and is best made just before serving.”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan.
  2. To pan, add cream, mustard and parsley, stirring over heat until combined.
  3. Split muffins in half and toast.
  4. Poach eggs until cooked as desired.
  5. Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.

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