You'll need:
1 english muffin per person
2 eggs per person
Splash of vinegar
Salt and pepper, to taste
Butter or margarine, to taste
Creamed spinach
Parmesan cheese, to serve
For the spinach, you'll need:
1 10 oz package frozen chopped spinach, defrosted
1/2 tbs unsalted butter
1/2 large vidalia onion, chopped
1 1/2 oz goat cheese
Salt and pepper, to taste
Pinch of nutmeg
2 tbs cream cheese
Optional splash of milk
First make your creamed spinach. Drain your defrosted spinach, and squeeze it in a paper towel to dry it further. Next, melt the butter in a small pot, and add the onion. Season with salt and pepper. When the onion is translucent, add the spinach. Stir in the goat cheese, and add the nutmeg. Once the goat cheese has melted into the spinach, add the cream cheese. If the consistency is too thick, add the splash of milk to thin it out a bit. Now set a pot of water to boil. When the water is at a rolling boil, lower the heat so it is just bubbling. Add the splash of vinegar to the water. Toast the english muffins, and crack the eggs into individual cups. Gently pour each egg into the water, and cook them for three minutes. Once the muffins are toasted, spread a little butter or margarine on each half. Top the muffins with some creamed spinach. Once the eggs are cooked, spoon them out of the water with a slotted spoon, and set the spoon on a folded paper towel to help dry the eggs a bit. Top the spinach with the eggs, and gently season with pepper and Parmesan cheese. Enjoy!