July 23, 2009 - 08:37 BST hellomagazine.com Goat's cheese and cumbrian ham florentine on toast GALLERY Ingredients (Serves 4)A good knob of butter 250g/9oz ready-prepared spinach Salt and freshly ground black pepper 4 large eggs 1 tbsp white wine vinegar 2 muffins, halved 4 slices air-dried Cumbrian ham or Parma ham Cayenne pepper to garnish For the sauce 30g/1¼oz butter 30g/1¼oz plain flour 300ml/½pt milk Salt and freshly ground white pepper 1 clove garlic, peeled 75g/3oz British goat’s cheese 4 tbsp double cream Method To make the sauce, melt the butter in a saucepan, add the flour then stir on a low heat for about 30 seconds. Gradually add the milk, stirring constantly, and bring to a simmer. Give the sauce a good whisk then season with salt, pepper and the garlic clove. Simmer for about 5 minutes, stirring occasionally. The sauce should coat the back of a spoon. Crumble the goat’s cheese into the sauce then mix in the cream until the sauce is smooth. Keep warm while you cook the spinach and eggs. Heat the butter in a large saucepan or frying pan and add the spinach. Season and cook on a high heat until the spinach wilts, then drain on kitchen paper. Meanwhile, poach the eggs in a pan of simmering water with the vinegar. Simmer for 3-4 minutes until they have set, then remove with a slotted spoon onto kitchen paper. Toast the muffins then top each half with spinach and an egg. Cover with a slice of ham then spoon over the sauce. Garnish each muffin with a pinch of cayenne pepper and serve straight away.