Ingredients

50g Australian butter
1 1/2 tablespoons flour
1 1/2 cups Australian milk
2 teaspoons Dijon mustard
salt and pepper, to taste
1/4 teaspoon vinegar
4 eggs
300g baby spinach leaves, washed and well drained
4 English muffins, split and toasted
Australian butter, extra, for spreading
4 slices Australian Swiss style cheese

Method

1. Melt half the butter in a saucepan, add flour and cook for 2 minutes. Add milk and continue to cook until mixture just boils and thickens. Stir in mustard and season to taste. Set aside.

2. Half fill a shallow pan with water, add vinegar and bring to the boil. Break eggs carefully into water and simmer for 3-4 minutes or until just set. Remove eggs carefully from water with an egg slide and drain on absorbent paper.

3. Heat remaining butter in a frypan, add spinach and cook until spinach is just wilted. Spread toasted muffins with extra butter and top with spinach, cheese and eggs. Drizzle mustard sauce over eggs.

This recipe is courtesy of Dairy Australia