Artichoke and Spinach Eggs Benedict

Ingredients

• Artichoke hearts (1 cup, chopped)
• Fresh spinach (2 cups, chopped)
• Cream cheese (4 ounces, softened)
• Milk (1/2 cup)
• Eggs (4, poached)
• English muffins (2, split and toasted)
• Paprika (1 teaspoon, for garnish)
• Salt (to taste)
• Black pepper (to taste)

Instructions

1. In a medium saucepan, combine the chopped artichoke hearts, chopped spinach, softened cream cheese, and milk. Cook over medium heat, stirring frequently, until the cream cheese is completely melted and the mixture is heated through, about 5 minutes.
2. Season the spinach and artichoke mixture with salt and pepper to taste. Reduce the heat to low to keep warm.
3. Meanwhile, prepare the poached eggs. Bring a pot of water to a gentle simmer. Crack each egg into a small bowl, then gently slide it into the simmering water. Poach the eggs for about 3-4 minutes, or until the whites are set and the yolks are still runny. Remove with a slotted spoon and drain briefly on a paper towel.
4. Toast the English muffins until golden brown. Place two halves on each plate.
5. Top each muffin half with a poached egg.
6. Generously spoon the warm artichoke and spinach sauce over the eggs.
7. Sprinkle with paprika for a colorful finish before serving.