DIRECTIONS:

Crack eggs into individual custard cups.

Heat water and vinegar to boiling in a large non-stick skillet. (Water should be about 1 inch deep.) Turn heat to low and deliver the eggs to the pan one at a time. Turn burner off, cover pan, and cook eggs 7-8 minutes depending on their size.

While eggs are cooking saute spinach in butter until wilted. Toast the English muffins. Heat the sun-dried tomato alfredo sauce in microwave for about one minute.

When eggs are done, remove from poaching liquid with a slotted spoon or spatula.

To serve, divide the spinach in 4 place atop each toast muffin half. Place the poached eggs atop the spinach, salt lightly if desired, and then drizzle with the sun-dried tomato alfredo sauce.