The aroma of rosemary flavours creamed spinach for these cheesy, egg-topped English muffins. Ingredients 300g English spinach 4 cloves garlic, finely chopped 250ml thickened cream 2 sprigs rosemary 1⁄4 tsp freshly grated nutmeg salt and black pepper, to season 4 eggs 2 English muffins, halved 50g butter freshly grated parmesan, to serve Method Blanch the spinach in a large saucepan of boiling water for just a minute, then remove using tongs, rinse in cold water and drain well. Wrap in a tea towel and wring completely dry.
Place the garlic, cream and rosemary in a small saucepan and bring to a simmer for 2 minutes, then remove the rosemary. Roughly chop the spinach, discarding the roots, and stir it through the cream sauce. Add the nutmeg and season well with salt and pepper.
Return the saucepan of water to a simmer and poach the eggs for about 4 minutes, until set on the outside but with runny yolks. Remove with a slotted spoon and drain. Toast the muffins and butter generously.
Top half a muffin with a big spoon of the spinach and place an egg on top. Grate some parmesan and grind some black pepper on top. Serve one or two half muffins per person.
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