Preheat the griller to high. Chop the basil, parsley and thyme leaves and snip the chives.
Combine the herbs in a small saucepan with the mayonnaise, cream and horseradish and heat gently until just hot. Move the pan aside and keep warm.
Blanch the spinach leaves in boiling water for 2–3 minutes, then squeeze out the excess moisture.
Meanwhile, halve the muffins and toast on both sides under the griller. Turn off the heat, put a serving of spinach leaves on each muffin half and leave under the warm griller.
Bring some water and a dash of vinegar to simmering point in a shallow frying pan. Poach the eggs for 2–3 minutes, or until the whites are set. Carefully remove the eggs with a slotted spoon and drain on paper towels.
Put two muffin halves on each plate and place the poached eggs on top of the spinach. Spoon over the warm sauce and add a grinding of pepper, if liked.
NUTRIENTS PER SERVING:
good source of vitamins A, B group and folate, and calcium.