Eggs Florentine

• 8 1/3 cups baby spinach bags ready to use
• 1 3/4 tablespoons unsalted butter
• 1 tablespoon Maille Dijon Mustard
• ground black pepper
• 4 free range eggs fresh
• white wine vinegar Good splash
• 4 slices toast

1. Poach eggs in water with a generous splash of white wine vinegar. Remove with a slotted spoon and drain on kitchen paper.
2. Divide spinach between 4 shallow bowls, place an egg on top and grind a little more pepper over. Slash the egg so the yolk runs down into the spinach. Serve with crunchy toast on the side.
3. Cook baby spinach according to packet instructions - the microwave method is fast and efficient. Transfer to a sieve and press out as much water as possible. Place spinach in a bowl with butter and Maille(R) Dijon Originale mustard. Season. Stir through.

baby spinach bags ready, unsalted butter, mustard, ground black pepper, range eggs, white wine vinegar

Taken from www.yummly.com/recipe/Eggs-Florentine-378696 (may not work)