Combine vinegar and water in a pot and bring to a mild boil. Crack eggs into pot allow to cook for 1-2 minutes then remove with a slotted spoon and place on top of English muffin.
In a sperate sauté pan add olive oil, spinach and artichoke hearts and cook for 1-2 minutes.
Pour heavy cream into pan and simmer on medium high heat for 1-2 minutes.
Stir in parmesan cheese and top the poached eggs then serve.
Ingredients
2 Nature's Best Dairy® Egg(s)
1 qt water
1 cup West Creek® Vinegar, White, Distilled
1 Heritage Ovens® English Muffin(s), split and toasted
