Eggs Florentine with Sun-Dried Tomato Pesto |
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Prep Time: 0 Minutes Cook Time: 30 Minutes |
Ready In: 30 Minutes Servings: 4 |
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Ingredients:
1 teaspoon(s) olive oil |
1 package(s) pre-washed spinach 9 ounces |
1/3 cup(s) fat-free greek-style yogurt |
1/4 cup(s) sun-dried tomato pesto |
t teaspoon(s) vinegar |
pinch of salt |
4 large eggs |
2 whole grain english muffins, split and toasted |
freshly ground black pepper |
Directions:
1. Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook (in batches, if necessary) until wilted.
2. Combine the yogurt and pesto. Stir 1/4 c into the spinach and remove from the heat. Cover to keep warm.
3. Meanwhile, heat a medium saucepan containing 1 of water to a boil over high heat. Add the vinegar and salt and reduce the heat to low. Break an egg into a custard cup and gently tip the egg into the water. Repeat with the remaining 3 eggs. Cover and simmer, shaking the pan 2 or 3 times, for 3 to 5 minutes for a soft-cooked yolk or until the whites are completely set and the yolks begin to thicken.
4. Place an English muffin half on each of 4 warm plates. Spoon 1/4 of the spinach onto each muffin. Remove the eggs with a slotted spoon, and drain over paper towels (still in the spoon), before placing on the spinach.
5. Stir 1 Tbsp of the poaching liquid into the yogurt mixture to make it smoother. Spoon evenly over each egg and grind some pepper over the top.
6. Nutrition Info Per Serving (1/4 of recipe): 175 cal, 12 g pro, 21 g carb, 6 g fat, 2 g sat fat, 212 mg chol, 462 mg sodium, 5 g fiber
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