Ingredients:
- 1/2 cup plain low fat yogurt
- 2 tbsp fat-free mayonnaise
- 1 tsp Dijon mustard
- 2 whole wheat English muffins, split
- 1 cup baby spinach leaves
- 1 tbsp vinegar
- Pinch of salt
- 4 eggs
- Freshly ground black pepper
- Fresh parsley for garnish
Preparation:
In a small pan, whisk together yogurt, mayonnaise and mustard. Stir gently on a low heat until warm.
Place spinach in a microwavable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted.
Toast the muffins and place one half on four plates. Spread 1 tbsp of warm sauce on each half muffin, followed by one-fourth of the spinach.
Fill a large skillet with 2 inches of water and 1 tbsp vinegar (to help the eggs keep their shape). Add a pinch of salt to the water. Bring water to a boil, then reduce heat to low so that the water is barely simmering. Break each egg gently into a shallow bowl and empty carefully into skillet. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
Using a slotted spoon, carefully remove eggs from water, letting excess water drain away; place on top of spinach. Drizzle remaining sauce over each egg. Sprinkle with freshly ground black pepper, garnish with parsley, and serve immediately.
Serves 4.
Per Serving Calories 160, Calories from Fat 56, Total Fat 6.3g (sat 5.6g), Cholesterol 214mg, Sodium 391mg, Carbohydrate 15.6g, Fiber 2.1g, Protein 10.5g
