I always order Popeye eggs every time we go to Sarabeth’s Tribeca for brunch. It is scrambled eggs over an English muffin with ham and sautéed spinach. This is my take on this favorite dish of mine. I didn’t have English muffins or ham on hand but I always have spinach, eggs and bread in the fridge.

I decided to poach the eggs instead of scrambling it because I think it has more visual appeal, to compensate for the lack of ham in this recipe.

To make, toast a slice of bread. Then make your poach egg. While your eggs are poaching, sauté your spinach in a little bit of olive oil and sprinkle with salt and pepper. Just cook until the leaves begin to wilt then take it out of the pan.

To assemble, place your toast on a plate, add your sautéed spinach then top with your poach egg. Voila, who said it’s hard to make a sophisticated brunch at home.