1. Preheat oven to 350 degrees. Have a baking sheet ready.

2. Heat a large skillet over medium-high heat. Add spinach and stir frequently. The spinach will wilt and give off liquid, which should start to evaporate in the pan. Add salt and red pepper flakes while spinach cooks. Spinach is done when it is soft but still leafy, about 6 to 8 minutes. Removehalf the wilted spinach and finely chop it to use in the sauce. Leave remaining spinach in the pan and set aside.

3. Heat cream in a medium saucepan over medium heat. Slowly add Parmesan, stirring regularly, until the entire container is empty. Once the cheese has melted and the sauce has thickened, about 8 to 10 minutes, stir in the chopped spinach. Taste for seasoning, and add salt and black pepper if desired.Keep warm over very low heat.

4. Slice bread into 12 slices, 1 to 2 inches thick. Place slices on the baking sheet and toast them in the oven, about 4 to 6 minutes.

5. Poach or lightly fry the eggs. To fry, spray a large nonstick skillet with vegetable cooking spray and fry two eggs at a time. To poach, bring a medium pot of water to a light boil over high heat. Have a bowl or pot of cold water ready. When the water in the pot boils, stir the water with a spoon tocreate a whirlpool. Break an egg and gently drop it into the side of the whirlpool; it will settle in the center and the white will wrap itself around the yolk. The egg is done when the white is firm and the yolk is still soft,about 3 minutes. Use a large spoon to gently remove the egg and place it in the cold water bath to stop cooking. Remove from cold water quickly and place on a plate until ready to assemble. For best results, poach one egg at a time.

6. Assemble the spinaci. Place one slice of toasted bread in the center of a plate. Top with some reserved wilted spinach, then a spoonful of cream sauce, then a poached or fried egg. Top with a little more cream sauce. Repeat using all the eggs and toast. Serve warm.

Source: Hannaford fresh Magazine, May - June 2012