Florentine Eggs on English Muffins
"This is from Betty Crocker. Makes a nice Sunday breakfast, or a light supper or snack. Healthy too!"
photo by Sharon123
- Ready In:
- 20mins
- Ingredients:
- 6
- Serves:
-
2
ingredients
- 1⁄4 cup plain yogurt
- 1 tablespoon light mayonnaise
- 1⁄2 teaspoon Dijon mustard
- 2 eggs
- 1 English muffin, split and toasted
- 1⁄2 cup fresh baby spinach leaves
directions
- 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.
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Reviews
-
I had this for lunch today and enjoyed it! I halved the recipe. Thanks Ppaperdoll!
RECIPE SUBMITTED BY
Ppaperdoll
London
I'm an American living in London since I got married in 1994 (except for a brief stint in New Jersey, and then Luxembourg). I work part-time for a national charity and also study social sciences part-time with the Open University. Keeps me busy, but I still find plenty of time to cook and search for 'zaar recipes!
Over time my cooking has meshed English and American customs together, especially at holiday time. I make a mean Christmas fruitcake complete with Fondant Icing and marzipan, but I still have a Christmas cookie party for my friends where I introduce (or subject!) them to all my favorite cookie recipes. My husband and two kids will happily eat Shepherd's Pie or Sloppy Joes, cheese and onion or grilled cheese sandwiches. The comparisons go on and on...
