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Prep Time: 10 Minutes Cook Time: 12 Minutes |
Ready In: 22 Minutes Servings: 8 |
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From Parenting mag May 2004. Ingredients:
4 english muffins, split |
1 cup baby spinach leaves (or 8 large leaves with stems removed) |
8 slices bacon, cut in half crosswise |
1 (1 ounce) package bearnaise sauce or 1 (1 ounce) package hollandaise sauce mix |
1 cup low-fat milk |
8 large eggs |
1/2 cup water |
ground black pepper, to taste |
Directions:
1. Lightly toast English muffins; divide spinach among muffin halves.
2. Meanwhile, cook bacon in a large skillet over medium heat for 5 to 6 minutes, turning several times, until lightly browned. Remove to a paper towel to drain and cool slightly.
3. In a small saucepan, whisk sauce mix and milk (omit butter called for in package directions). Cook over medium heat, stirring frequently, until thickened (about 3 minutes). Reduce heat to low to keep warm, stirring occasionally.
4. Whisk eggs, water, and pepper in a medium bowl. Carefully wipe excess grease from bacon skillet with paper towel; scramble eggs over medium heat until cooked through.
5. Spoon a heaping 1/3 cup eggs over muffin halves; top each with 2 pieces of bacon and a tablespoon of sauce.
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