Italian-inspired breakfast ready in 30 minutes! Enjoy these scrumptious egg topped muffins - a hearty meal!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- In 1-quart saucepan, mix all sauce ingredients. Cook over medium heat, stirring frequently, until warm. Cover; keep warm.
- In 12-inch skillet, heat 1 inch of water to boiling; reduce to simmering. Break each egg, one at a time, into custard cup or saucer. Holding dish close to water's surface, carefully slip egg into water. Cook 3 to 4 minutes or until whites are firm, not runny. Remove eggs with slotted spoon. Meanwhile, cook spinach as directed on package.
- On microwavable plate, place Canadian bacon. Cover loosely; microwave on High about 1 minute or until hot.
- For each serving, place 1 English muffin half on serving plate. Top each muffin half with 1 slice bacon, about 2 tablespoons creamed spinach, 1 poached egg and 1 heaping tablespoon sauce.
Nutrition Facts : Calories 250, Carbohydrate 19 g, Cholesterol 230 mg, Fat 1, Fiber 1 g, Protein 14 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 720 mg, Sugar 7 g, TransFat 0 g
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