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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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Just like my favorite breakfast place but with less guilt Ingredients:
1/2 cup plain low-fat yogurt |
2 tablespoons fat-free mayonnaise |
1 teaspoon dijon mustard |
2 whole wheat english muffins, split |
1 cup baby spinach leaves |
1 tablespoon vinegar |
1 pinch salt |
4 eggs |
fresh ground black pepper |
fresh parsley (to garnish) |
Directions:
1. In a small pan, whisk together yogurt, mayonnaise and mustard. Stir gently on a low heat until warm.
2. Place spinach in a microwavable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted.
3. Toast the muffins and place one half on four plates.
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