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.

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.