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Serves 4

4 extra large eggs, room temperature
4 sourdough English muffins
4 slices of Swiss, Emmentalier, or Jarlsberg cheese
4 thick slices of ripe tomato
4 cups fresh spinach, washed and stemmed
2 T. parmesan cheese.
1 t. salt
1/4 C. distilled white vinegar
1 t. butter
salt and pepper to taste

Preheat broiler.
In a large stock pot, bring 4 quarts of water to a boil. Then reduce heat to simmer. Add 1 teaspoon of salt and 1/4 C. of distilled white vinegar to the water.

In a saut� pan, melt a teaspoon of butter and add the spinach. Cook until just wilted. Reserve.

Cut English muffins in half and lightly toast. Place 4 halves on a baking sheet, reserving remaining 4 halves to the side. Top each of the 4 halves on the baking sheet with the slice of cheese, tomato slices, and 1/4 of the spinach . Crack one egg into a small dish and carefully pour the egg into the water by sliding it down the side of the pot. Repeat with the other eggs, in separate areas of the pot. Poach the eggs for approximately 3-5 minutes until whites are completely cooked, but yolks are still slightly soft. Carefully remove eggs with a slotted spoon and place each one on top of a muffin half. Sprinkle the tops of the eggs with parmesan cheese.

Place under the broiler just until parmesan has begun to melt (otherwise you will overcook the eggs). Place muffin on a plate and serve with the remaining muffin halves.