|Butter||1 Ounce (30 gram)|
|Spinach leaves||12 Ounce, shredded (375 gram)|
|Double cream||3 Fluid Ounce (1/3 cup, 90 milliliter, thick)|
|Whole grain mustard||3 Teaspoon|
|Chopped parsley||2 Teaspoon|
|Paprika||To Taste (for sprinkling)|
|Parsley sprigs||4 (for garnish)|
|Stuffed green olives||4 (for garnish)|
1. Split the muffins and toast on both sides. Keep warm.
2. Cook the eggs in a poaching pan over hot water, for about 4 minutes. Alternatively pour water into a large saucepan to a depth of 5cm (2 inches). Add the vinegar and bring to the boil, then lower the heat to a gentle simmer. Crack an egg on to a saucer and gently slide into the pan.
Repeat with another egg. Cook 2 eggs at a time for 3-4 minutes until softly set. Set aside and keep warm while cooking the other 2 eggs.
3. Melt the butter in a saucepan, add the spinach and cook, stirring, for 1-2 minutes until just wilted. Drain off any excess liquid, then stir in the cream, mustard and parsley. Heat through for a few seconds and season with salt and pepper to taste.
4. To serve, arrange 2 muffin halves on each individual serving plate, and spoon over the creamed spinach. Top each serving with a poached egg and sprinkle with paprika.