Eggs Florentine

• 1 onion, finely chopped
• 1 tablespoon butter, unsalted
• 2 (10 ounce) packages frozen leaf spinach, thawed, drained
• 4 ounces cream cheese
• 2/3 cup milk
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 4 slices bread, of your choice
• 8 large eggs

1. Fill a skillet with 2 inches of water, add salt, then simmer.
2. Meanwhile, cook onion in butter in a non-stick skillet until soft; add spinach, cream cheese and milk, cook until creamy, add salt and pepper, keep warm.
3. Toast Bread.
4. Break 4 eggs at a time into simmering water; cook 1 minute,loosen from bottom of pan with a spatula; poach for 3 to 5 minutes, to desired doness; remove with slotted spoon.
5. Top toast with spinach mixture, followed by 2 eggs, repeat proccess until all servings are completed.

onion, butter, frozen leaf spinach, cream cheese, milk, salt, black pepper, bread, eggs

Taken from www.food.com/recipe/eggs-florentine-120699 (may not work)