Eggs Benedict With Dill Sauce

• 1 tablespoon butter
• 1 package (10 ounces) frozen chopped spinach, thawed and squeezed dry
• 1/4 teaspoon salt
• Dash ground nutmeg
• 1 package (6-1/2 ounces) garlic-herb spreadable cheese
• 3 ounces cream cheese, softened
• 1/4 cup white wine or chicken broth
• 1 tablespoon snipped fresh dill or 1 teaspoon dill weed
• 1 tablespoon white vinegar
• 4 large eggs
• 2 English muffins, split and toasted
• 1/3 cup sun-dried tomato spread
• 1 jar (2 ounces) diced pimientos, drained
• 4 fresh dill sprigs

1. In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat though. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended.
2. Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, one at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
3. Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
4. Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.

butter, spinach, salt, ground nutmeg, garlic, cream cheese, white wine, dill, white vinegar, eggs, muffins, tomato spread, pimientos, dill sprigs

Taken from www.tasteofhome.com/recipes/eggs-benedict-with-dill-sauce/ (may not work)