Artichoke and Spinach Eggs Benedict

A delicious twist on a classic breakfast dish, featuring a creamy artichoke and spinach sauce over poached eggs and English muffins.

Ingredients - Serves 4

In a medium saucepan, combine the artichoke hearts, spinach, cream cheese, and milk. Cook over medium heat until the cream cheese is melted and the mixture is heated through.
Season with salt and pepper to taste.
Toast the English muffins and place two halves on each plate.
Top each muffin half with a poached egg.
Spoon the artichoke and spinach sauce over the eggs.
Sprinkle with paprika before serving.