Fill a skillet with 2 inches of water, add salt, then simmer. Meanwhile, cook onion in butter in a nonstick skillet until soft. Add spinach, cream cheese and milk. Cook until creamy. Add salt and pepper. Cover, keep warm.
Toast bread. Break 4 eggs into simmering water. Cook for 1 minute. Loosen from bottom of pan with a spatula. Poach for 3 to 5 minutes, to desired doneness. Remove with a slotted spoon. Top toast with spinach mixture, followed by 2 poached eggs.
Pretty good basic recipe--and a good way to make creamy spinach without actual cream. I upped the amount of onions and caramelized them a bit for extra flavor; I also used fresh spinach. I didn't need the full 4 oz of cream cheese, so I suggest adding a dollop at a time until you get the consistency you want.
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