Muffins Florentine - cooking recipe

Ingredients

20 g butter
1 bunch english spinach (about 650g)
2 tablespoons cream
2 teaspoons grainy mustard
1 tablespoon fresh parsley, chopped
2 English muffins
4 eggs
paprika

Preparation

In medium pan, heat butter. Add spinach, cook, stirring, until just wilted; drain liquid from pan.
To pan, add cream, mustard and parsley, stirring over heat until combined.
Split muffins in half and toast.
Poach eggs until cooked as desired.
Top each muffin half with some of the spinach mixture and an egg, sprinkling with paprika.