Eggs with creamed spinach
- 1 tbsp vegetable oil;
- 1 onion, finely chopped;
- 3⁄4 tsp salt;
- 1⁄4 tsp each ground nutmeg and pepper;
- 2 tbsp all-purpose flour;
- 11⁄2 cups milk;
- 1 tsp lemon juice;
- 2 pkg frozen spinach, thawed and squeezed dry;
- 1 tsp vinegar;
- 8 eggs;
- 4 to 8 sliced rye bread, toasted;
- 1 tbsp chopped fresh parsley.
Instructions:
- In saucepan, heat oil over medium heat; cook onion, salt, nutmeg and pepper, stirring often, until softened, about 5 minutes. Add flour; cook, stirring, for 1 minute.
- Whisk in milk and lemon juice; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Stir in spinach; simmer until bubbly, about 2 minutes.
- Meanwhile, in shallow saucepan, bring 3 inches water and vinegar to boil; reduce heat to simmer. Break each egg into dish and slip into water; poach until white is firm and yolk is still runny, 3 to 5 minutes. With slotted spoon, remove each egg and blot bottom of spoon on towel.
- Spoon spinach mixture onto each toast; top with 2 eggs. Sprinkle with parsley.