Cucina Linda

This original recipe has been part of my repartoire for decades. Back in my single days, my friend Natalie (who could not cook back then) and I lived in the same apartment building. We shared the cost of hosting a brunch every Sunday, and I cooked and she cleaned up. We would invite anyone interesting we met on Friday or Saturday. She met her husband at one...I invited a new guy to the building I met in the laundry room, and he brought his roommate Joe.

Eggs Linda (for 4)

8 eggs
1 can condensed mushroom soup
1 can of dry white Vermouth
2 packages of frozen spinach or two packages of fresh
8 slices of cheddar
4 English muffins, split and toasted
Pepper

Preheat the broiler. Microwave the spinach and squeeze dry. Place a slice of cheddar on each muffin half on a baking sheet. Top with cooked spinach.

Into a large skillet, add the mushroom soup, undiluted. Heat until hot, and stir out the lumps. Slowly add the vermouth, and bring to a bubble.

Break the eggs into eight saucers or bowls. This will let you add them to the pan quickly, so they are all done at the same time.

Put the english muffins into the oven.

Add the eggs to simmering sauce. Add pepper. Cook until the whites are set, and the yolks are still slightly runny.

Top each english muffin half with a poached egg, and spoon any remaining sauce over the top.