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Prep Time: 0 Minutes Cook Time: 5 Minutes |
Ready In: 5 Minutes Servings: 1 |
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This is a flavor sensation and much healthier than the usual recipe! You won't miss the Hollandaise! For the bread, I like to go to the bakery and get a really hearty bread, unsliced, and cut a 3/4 to 1 inch slab of it for this. Ingredients:
1/4 cup low fat plain or vanilla yogurt |
1 tbsp. light mayonnaise |
1/2 tsp. dijon mustard (i like the kind with the whole grains in it) |
2 organic eggs |
1 piece of thick hearty artisan bread or whole grain english muffin |
1/2 cup of fresh baby spinach leaves, stems removed |
a couple of grinds of cracked peppercorns |
dash of vinegar |
Directions:
1. In a small microwavable bowl, mix and microwave the yogurt, mayonnaise and mustard on high for 30-40 seconds or until warm. Stir - set aside.
2. In a 10-inch skillet, heat 11/2 to 2 water to boiling, add dash of vinegar. Reduce heat to medium-low. Break each egg into a shallow dish or coffee cup; carefully slide eggs into hot water. Quickly and gently spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are to desired doneness.
3. Meanwhile, drop bread of muffin in the toaster so it's ready when the eggs are done. Spread about 1-2 tbsp. of the sauce on bread/muffin. Top with the spinach leaves.
4. With slotted spoon, remove eggs from water, dab the bottom of the spoon on a paper towel to lose some of the water, place over the spinach. Top with remaining sauce, sprinkle liberally with cracked peppercorns.
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