Step 1

Blanch the spinach in a large saucepan of boiling water for just a minute, then remove using tongs, rinse in cold water and drain well. Wrap in a tea towel and wring completely dry.

Step 2

Place the garlic, cream and rosemary in a small saucepan and bring to a simmer for 2 minutes, then remove the rosemary. Roughly chop the spinach, discarding the roots, and stir it through the cream sauce. Add the nutmeg and season well with salt and pepper.

Step 3

Return the saucepan of water to a simmer and poach the eggs for about 4 minutes, until set on the outside but with runny yolks. Remove with a slotted spoon and drain.

Step 4

Toast the muffins and butter generously. Top half a muffin with a big spoon of the spinach and place an egg on top. Grate some parmesan and grind some black pepper on top. Serve one or two half muffins per person.