Hello everybody, it is John, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, creamed spinach on toasted english muffins. One of my favorites food recipes. This time, I’m gonna make it a bit unique. This will be really delicious.
Creamed spinach on toasted English muffins is one of the most well liked of current trending meals on earth. It’s enjoyed by millions daily. It’s simple, it is quick, it tastes delicious. They’re nice and they look wonderful. Creamed spinach on toasted English muffins is something that I have loved my whole life.
Arrange the English muffins on baking sheet, cut-sides up. Top each English muffin half with some spinach, arranging around edges with a divot in the middle. Crack the eggs into centers and season with salt and pepper. Spread a little mustard if desired over the bottom half and top with the spinach.
To get started with this recipe, we have to first prepare a few components. You can have creamed spinach on toasted english muffins using 8 ingredients and 4 steps. Here is how you cook that.
The ingredients needed to make Creamed spinach on toasted English muffins:
- Make ready 500 g spinach
- Prepare Good knob of butter
- Make ready 1 tbsp plain flour
- Prepare 1 tspn minced garlic
- Make ready 100 ml milk
- Prepare 150 ml cream
- Get 1 English muffin per person
- Get Optional eggs, bacon and sausages
Our brekafast recipes include Kale and creamy spinach duo on an english muffin and tropical green smoothie bowls. Divide spinach among ramekins, then sprinkle bacon over, dividing equally. With back of spoon, shape well in center of each. If you want REALLY decadent creamed spinach, try steeping some real uncooked virginia country ham in that cream before making your bechamel.
Instructions to make Creamed spinach on toasted English muffins:
- Place the spinach in a colander and pour over boiling water to wilt the spinach (you may need to do this a couple of times) once done squeeze out as much excess liquid as possible. Then chop and set to one side
- In a pan add the butter and when melted and bubbling at the flour to crest a rue. Allow to cool out for a minute or 2 and add the milk a little at a time to make a smooth paste. Then slowly add the cream followed by the garlic.
- When the sauce is all together check the seasoning and then add the spinach. Combine well and you are ready to go.
- Serve on toasted English muffins along with what ever else you fancy
With back of spoon, shape well in center of each. If you want REALLY decadent creamed spinach, try steeping some real uncooked virginia country ham in that cream before making your bechamel. Strain the cream and discard the ham. Then, take a toasted english muffin, mound some of that leftover Thanksgiving turkey (thinly sliced) on it, some of the creamed spinach, and finally your poached egg. Drain and place in a bowl of ice water.
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