I woke up at 8:00 this morning like I was late for work. It's Sunday. Give me a break, internal alarm clock. Seeing as I wasn't going back to sleep anytime soon, and J was busy in dreamland (probably killing zombies or taking back Poland), I decided to get up and make breakfast for him. I have been craving Eggs Benedict lately and decided that's what I would make. Only, as I surveyed the contents of our fridge and pantry, I discovered a few slight problems with this plan.

We didn't have English muffins.

Or Canadian bacon.

Or the makings of Hollandaise sauce.

We did have eggs, though. A whole carton, in fact. We also had leftover steak from last night, a whole bag of spinach (buy one get one baby!) and half a loaf of Italian bread. After two sips of coffee, I was inspired to come up with a variation of Eggs Benedict that would make J fall in love with me all over again. After you read this recipe, you may just do the same. Sorry, I'm taken, but "Have Whisk, Will Travel."

Eggs Murphy (serves 2 hungry people)

Ingredients:
4 large eggs
4 thin slices of bread
1 small steak, grilled and thinly sliced
3 Tbsp butter (or margarine if you're feeling healthy, but really, screw that and enjoy the butter)
2 cups raw baby spinach, stems removed
1 Tbsp yellow onion, minced
¼ cup Sour Cream (substitute SCD yogurt if that's your thing)
2 tsp horseradish
Salt and Pepper, to taste

Creamed spinach: Bring a large saucepan of water to a boil. Place the spinach into the boiling water and let it cook for 2 minutes. Remove the spinach from the pan and place in a colander – the idea is to squeeze out as much excess water as possible. Once it is cool enough to handle, chop it up. Melt 1 Tbsp of butter in a small pan. Add the minced onions and cook until translucent. Put the chopped spinach in the pan and add a dash of salt and pepper. Once this is mixed well, add 1 Tbsp of sour cream. Mix and cook and until combined. Set aside until you're ready to assemble the Murphys.

Poach the eggs. There are countless tutorials and videos out there for the best method. If I tell you how I do it, it will seem silly, so instead I'll just say, watch this video. Try to pay attention to his method and not just his adorable accent and pretty eyes.

Horseradish sauce: Combine the remaining sour cream, 1 Tbsp melted butter and 2 tsp horseradish. Add a dash of pepper (mostly for the flecky look it adds to the sauce).

Heat up the steak. I did it in the microwave; you might choose to do it on the stove. Just make sure it's heated through.

Toast the bread. I like to melt 1 Tbsp butter and brush that on the bread before I toast it in the oven, using the low broil setting. Here's a tip: don't get distracted by your handsome husband, who is now out of bed because you were trying to be quiet in the kitchen and failed miserably, and forget about the bread. It will go from perfectly brown and toasty to hockey puck in 2 seconds flat.

Assemble the Murphys. Spread a dollop of horseradish sauce on each piece of toast. Add 3 – 4 slices of steak, followed by a perfectly poached egg. Top this with the creamed spinach and a big spoonful of horseradish sauce.