Heat spinach, drain and season with salt, pepper and butter. For each serving use about ½ cup hot spinach; flatten top and arrange poached egg on each spinach mound. Serve with Savory Sauce. 4 Servings
BEET RELISH SALAD
1 No. 2 can sliced beets
1 tablespoon sugar
1 tablespoon minced onion
1 teaspoon salt
dash of pepper
2 tablespoons salad oil
¼ cup vinegar
6 lettuce cups