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!

  • Prep Time 15 min
  • Total Time 15 min
  • Servings 2

1/4
cup Yoplait® Original plain yogurt (from 6-oz 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

  • 1 In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
  • 2 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.
  • 3 Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
  • 4 With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.

Expert Tips

Spinach is an excellent source of the important nutrients folic acid and vitamin C. Spinach is also a good source of iron.

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
190
(
Calories from Fat
80),
% Daily Value
Total Fat
8g
8%
(Saturated Fat
2g,
2%
),
Cholesterol
215mg
215%;
Sodium
300mg
300%;
Total Carbohydrate
17g
17%
(Dietary Fiber
1g
1%
  Sugars
7g
7%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
20%;
Vitamin C
2%;
Calcium
15%;
Iron
8%;
Exchanges:
1 Starch; 1/2 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.