1 tablespoon snipped fresh dill or 1 teaspoon dill weed
1 tablespoon white vinegar
4 large eggs
2 English muffins, split and toasted
1/3 cup sun-dried tomato spread
1 jar (2 ounces) diced pimientos, drained
4 fresh dill sprigs
In a small skillet, melt butter over medium heat. Add spinach, salt and nutmeg; heat through. For dill sauce, in a small saucepan, combine spreadable cheese, cream cheese, wine and dill. Cook and stir over medium-low heat until well blended.
Place 2-3 in. of water in a large saucepan or skillet with high sides; add vinegar. Bring to a boil; adjust heat to maintain a gentle simmer. Break cold eggs, 1 at a time, into a small bowl; holding the bowl close to the surface of the water, slip each egg into water.
Cook, uncovered, 3-5 minutes or until whites are completely set and yolks begin to thicken but are not hard. Using a slotted spoon, lift eggs out of water.
Spread each muffin half with 4 teaspoons tomato spread. Top with 1/4 cup spinach mixture, a poached egg and 1/4 cup sauce. Top with pimientos and dill sprigs.