Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce |
|
 |
Prep Time: 5 Minutes Cook Time: 8 Minutes |
Ready In: 13 Minutes Servings: 1 |
|
Low heat is the key to perfect poaching and silken eggs in this one-dish meal of Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce. Ingredients:
1/4 cup reduced-fat sour cream |
1 tablespoon dijon mustard |
1 teaspoon fresh lemon juice |
1 tablespoon finely chopped chives |
1/4 teaspoon kosher salt |
1/4 teaspoon freshly ground pepper |
2 teaspoons water |
4 (1/2-inch thick) slices crusty whole-grain bread, toasted (1.5 oz per slice) |
2 cups baby spinach |
1 teaspoon white vinegar |
4 large eggs |
Directions:
1. Stir together sour cream and next 5 ingredients (through pepper) in a small bowl with water. Place 1 slice toast on each of 4 serving plates and top each with spinach.
2. In a large saucepan, bring 2 inches of water to a simmer; add vinegar. Working one at a time, crack eggs into a cup and gently slip into water. Simmer 2-3 minutes. Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 TBSP sauce over each crostino before serving.
|
|