FLORENTINE EGGS ON ENGLISH MUFFINS
This is from Betty Crocker. Makes a nice Sunday breakfast, or a light supper or snack. Healthy too!
Provided by Ppaperdoll
Categories Breakfast
Time 20m
Yield 2 serving(s)
Number Of Ingredients 6
Steps:
- In a small microwavable bol, combine yogurt, maynnaise, and mustard. Microwave on high 20 to 40 seconds or until warm. Stir and set aside.
- For poached eggs, in a 10 inch non-stick frying pan, heat 1 2/2 to 2 inches of water to boiling. Reduce heat to medium-low. Break each egg into a shallow dish and then carefully slide egg into hot water. Quickly spoon over hot water onto each egg until a film starts to form over each egg yolk. Simmer 3 to 5 minutes or until eggs have reached desired doneness.
- While eggs are cooking spread each muffin half with 2 Tbsp of the prepared sauce, then with half the spinach leaves.
- Remove eggs from water with slotted spoon and place each on top of spinach Top each half with remaining sauce and season with salt and pepper.
Nutrition Facts : Calories 184.5, Fat 9, SaturatedFat 2.8, Cholesterol 218.1, Sodium 284.9, Carbohydrate 15.4, Fiber 1.2, Sugar 3.2, Protein 10.2
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