Welsh Rabbit (With Spinach & Poached Egg)

 Ingredeints:

(Yield:  4 servings) 

• 4 large (or 8 small) slices hearty bread, toasted
• 10 oz frozen spinach
• 4 eggs, poached
• 1 TB olive oil
• 1 1/2 TB all-purpose flour
• 3/4 c low-fat milk
• 4 oz sharp white Cheddar, shredded
• 1/2 tsp each Dijon mustard and Worcestershire sauce
• Salt and pepper
• Paprika (optional, to garnish)

Method:

1. Thaw the spinach, then put it in a clean kitchen towel and wring it out to remove moisture.  Transfer the spinach to a large skillet, season it with a dash of salt and pepper, and cook it over medium-low heat just to warm it throughout (stirring frequently).
2.  In a small saucepan, heat the olive oil on medium-low heat; whisk in the flour and let it cook 1-2 minutes, then whisk in the milk.  Add the Dijon and Worcestershire sauce and bring the mixture up to a simmer.  Let it simmer for about 10 seconds, then turn off the heat and whisk in the cheese.  Season to taste with salt and pepper.
3.  Prepare the poached eggs.
4.  Divide the spinach on top of the four pieces of toast and pour the cheese sauce on top of the spinach.  Place an egg on top of each.  Garnish with paprika (if desired) and a little black pepper.