My girlfriend shared this recipe from the cook at quilt camp. She said it was awesome – it is. However, I wasn’t paying attention when I first made it and used regular yellow mustard, instead of Dijon. It was still really good, but I think it would be better as written. I also plan to try Jack Daniels No. 7 mustard. I found that 1/2 serving was filling enough for breakfast. My calculation for 1/2 serving came to 3 WW points, with 1/2 a Thomas’ Light multigrain English muffin.
Eggs Florentine with Mock Hollandaise
Makes 1 serving
Prep Time: 15 minutes
Total Time: 15 minutes
1/4 cup fat free plain yogurt
1 tablespoon light mayonnaise
1/2 teaspoon Dijon mustard
1 whole wheat english muffin, split, toasted
1/2 cup fresh baby spinach leaves
- In small microwavable bowl, microwave yogurt, mayonnaise and mustard 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 eggs 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
Dietary Fiber: 5g
Total Fat: 16g
Saturated Fat: 4.1g