Eggs Florentine My Way
From darbar 17 years ago
- 5 minutes to make
- Serves 1
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 shopping list
- 1 tbsp. light mayonnaise shopping list
- 1/2 tsp. Dijon mustard (I like the kind with the whole grains in it) shopping list
- 2 organic eggs shopping list
- 1 piece of thick hearty artisan bread or whole grain english muffin shopping list
- 1/2 cup of fresh baby spinach leaves, stems removed shopping list
- A couple of grinds of cracked peppercorns shopping list
- Dash of vinegar shopping list
How to make it
- 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.
- In a 10-inch skillet, heat 1½ 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.
- 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.
- 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.
on whole grain muffin with parsley
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on whole grain muffin with parsley
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On artisan bread with arugula
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The Rating
Reviewed by 3 people-
My sweetheart made this for me, (which scored him some high points...) and it was really wonderful. I'm going to add it to my arsenal of Breakfast regulars!!
acornem
in Dunsmuir loved it
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" It was excellent "