Room Service Stacked Eggs Tracey Seaman   From Every Day with Rachael Ray October 2006 TWO SERVINGS Prep Time: 10 min Cook Time: 30 min 2 tablespoons unsalted butter 1 small onion, finely chopped 1 tablespoon all-purpose flour 3/4 cup milk 1/2 cup shredded Swiss cheese (about 2 ounces) Salt and freshly ground pepper One 5-ounce bag baby spinach 1 teaspoon distilled white vinegar 1 English muffin, split 2 large eggs 4 slices prosciutto (about 2 ounces) 2 slices tomato 1. In a small saucepan, melt 1 tablespoon butter over medium heat. Add 1 tablespoon onion and cook, stirring, until softened, about 3 minutes. Whisk in the flour and stir for 1 minute. Whisk in the milk and simmer for 2 minutes, then whisk in the cheese and season to taste with salt and pepper. Cover the cheese sauce and set aside. 2. Melt the remaining 1 tablespoon butter in a medium skillet over medium heat. Add the remaining onion and cook, stirring, until golden, about 7 minutes. Add the spinach and cook until soft, 3 to 4 minutes. Season to taste with salt and pepper. 3. Fill a small nonreactive skillet with 1 inch of water. Add the vinegar and a pinch of salt and bring to a boil. Meanwhile, toast the English muffin. Crack the eggs into saucers, then slide them into the boiling water and simmer until desired doneness, about 3 minutes for lightly poached. Transfer to a plate using a slotted spoon. 4. Rewarm the cheese sauce over low heat. Top each English muffin half with 1 prosciutto slice, 1 tomato slice, half the spinach, some cheese sauce, another prosciutto slice, a poached egg and more cheese sauce.

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