Florentine Eggs on English Muffins

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

Minutes

Total Time

15

Minutes

Makes

2

servings

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.
Makes 2 servings
Make the Most of This Recipe With Tips From The Betty Crocker® Kitchens
Tip
Spinach is an excellent source of the important nutrients folic acid and vitamin C. Spinach is also a good source of iron.

Nutrition Information:

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