Florentine Eggs on English Muffins

No need to wait 'til the weekend to make a special breakfast or brunch for two — this takes just 15 minutes!


2 servings


1/4 cup plain yogurt (from 6-ounce container)
1 tablespoon light mayonnaise
1/2 teaspoon Dijon mustard
2 eggs
1 English muffin, split, toasted
1/2 cup fresh baby spinach leaves
dash pepper


In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on HIGH 20 to 40 seconds or until warm. Stir; set aside.

In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.

Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.

With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.

Nutritional Information

1 Serving: Calories 190 (Calories from Fat 80); Total Fat 8 g (Saturated Fat 2 g); Cholesterol 215 mg; Sodium 300 mg; Total Carbohydrate 17 g (Dietary Fiber 1 g, Sugars 7 g); Protein 11 g

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