2 tablespoons butter
1 small onion, finely chopped
1 tablespoon flour
3/4 cup milk
2 ounces shredded Swiss cheese
5 ounces Baby Spinach, rinsed and dried
1 teaspoon white vinegar
1 English Muffin, split
2 large eggs
2 ounces prosciutto
2 slices tomato
In a small sauce pan, melt 1 tablespoon butter, add 1 tablespoon chopped onion and saute until soft. Whisk in flour and stir for one minute, whisk in milk and cook 2 minutes. Stir in Swiss cheese, season with S&P if wanted. Cover and set aside.
In small skillet over medium heat, melt 1 tablespoon butter and remaining onion, sauté until golden, add spinach and cook until soft, season with S&P if wanted.
In another small skillet fill with 1” water, add the vinegar and a pinch of salt, bring to slow boil. Meanwhile, toast Muffin and place each half on a plate. Crack eggs into a saucer and slide into the water, simmer 3 minutes. Transfer to plate with slotted spoon.
Rewarm cheese sauce. Top each muffin half with 1 slice of prosciutto, tomato slice, half of spinach, spoon of cheese sauce, slice of prosciutto, poached egg and spoon over remaining cheese sauce. Garnish with a little paprika or cayenne.