EGG-TOPPED MUFFINS FLORENTINE

Egg-Topped Muffins Florentine image

Italian-inspired breakfast ready in 30 minutes! Enjoy these scrumptious egg topped muffins - a hearty meal!

Provided by By Betty Crocker Kitchens

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

1/4 cup reduced-fat mayonnaise or salad dressing
1/4 cup reduced-fat sour cream
2 tablespoons fat-free (skim) milk
1 teaspoon lemon juice
1 teaspoon butter or margarine
1/2 teaspoon yellow mustard
1/4 teaspoon grated lemon peel
Dash to 1/8 teaspoon ground red pepper (cayenne)
6 eggs
1 box (10 oz) frozen creamed spinach
6 slices (1/2 oz each) Canadian-style bacon
3 English muffins, split, toasted

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