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Eggs Florentine

1 (10-ounce) package frozen chopped spinach, cooked and drained well
1/2 cup mayonnaise
3 tablespoons water
1 tablespoon lemon juice
1 teaspoon prepared mustard
1/4 teaspoon tarragon
1/8 teaspoon ground white pepper
1 tomato, sliced
3 English muffins, split and toasted
6 large eggs
1/8 teaspoon paprika

1. In a saucepan, combine mayonnaise, water, lemon juice, prepared mustard, tarragon, and white pepper; stir until smooth. Cook over low heat, stirring constantly, for about 3 to 4 minutes.
2. Meanwhile, divide sliced tomato among toasted english muffins. Place the spinach on top of the tomato slices and top with poached eggs. Drizzle the tarragon sauce over the eggs, then sprinkle with paprika.

Makes 6 servings.