This is based on a popular US dish which is close to being a vegetarian version of another famous dish, eggs benedict.

Both of these dishes are fancy versions of egg on toast and are served in the Home of the Brave on something called an English muffin.

Of course, if you haven’t been to the States you may not know what an English muffin is, as there is a general rule that any food which carries the name of a country must be utterly unknown in the part of the world to which this name refers.

You can bet your life, for example, that eggs Florentine have never been heard of in Florence, just as mushrooms à la Grecque are unknown in Greece and you can’t buy Yorkie bars in Leeds.

(Actually, you can, but I couldn’t think of another example).

Are Scotch eggs Scottish? Hard to know, really, or even care.

Anyway, wherever it comes from this dish is easy to prepare and, aside from the time it takes to bake the spuds, very quick indeed.

If you use low-fat mayonnaise and low-fat yoghurt, it’s also a good dish if you’re trying to lose weight.

Ingredients
- 4 evenly sized potatoes, baked
- 4 eggs, soft-boiled or poached
- 125 g pot plain yogurt
- 2 tbsp mayonnaise
- 1 tsp Dijon mustard
- 220g/8 ozs spinach, steamed for 1 minute
- Salt and freshly ground black pepper
- A few sprigs fresh parsley, chopped fine

What to do
In a small pan, whisk together yogurt, mayonnaise and mustard.

Stir gently on a very, very low heat until warm.

When the egg is boiled or poached to your taste, cut the potatoes in half, leaving them held together with some of the skin, then fill the gap with the spinach.

Pour half of the sauce to the spinach, then the egg, then the rest of the sauce.

Finish with a sprinkling of seasoning and parsley.