Eggs Florentine

• 3/4 cup KRAFT Creamy Egg Mayonnaise
• 1/4 cup milk
• 2 tablespoons lemon juice
• 1 tablespoon chopped capers
• 1 tablespoon chopped gherkins
• 1 tablespoon chopped flat-leaf parsley
• 1 tablespoon chopped chervil or tarragon
• 2 teaspoons mustard
• 12 English muffins, split and toasted
• 150g spinach, blanched
• 12 poached eggs

1. Combine the first 8 ingredients for the sauce until well mixed.
2. Top muffins with some spinach and a poached egg.
3. Top with some sauce and serve immmediately.

egg mayonnaise, milk, lemon juice, capers, gherkins, flatleaf parsley, chervil, mustard, muffins, eggs

Taken from www.kraftrecipes.com/recipes/eggs-florentine-103163.aspx (may not work)