Freshly grated Parmigiano Reggiano or Grana Padano optional
Instructions
In a medium skillet, saute the onion in the olive oil over medium heat until tender but not browned. Stir in the garlic, cooking just until fragrant. Add the spinach. Cook, stirring, until wilted; stir in the dill and pecans. Season to taste with salt and pepper.
Toast the English muffins. Meanwhile, melt the butter over medium heat in a medium skillet (preferably nonstick). Break each egg into a different quadrant of the skillet. When the white is mostly coagulated, turn each egg carefully with a spatula. Cook until the white is fully cooked but the yolk is still runny. Season to taste with salt and pepper.
Place two toasted muffin halves on each plate. Top each with some of the spinach-pecan mixture and one egg. Sprinkle with cheese.