Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce
Makes 4 servings (serving size: 1 slice bread, 1 egg, 1/2 cup spinach, 1 tbsp sauce)
Photo: Con Poulos
1/4 cup reduced-fat sour cream
1 tablespoon Dijon mustard
1 teaspoon fresh lemon juice
1 tablespoon finely chopped chives
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
2 teaspoons water
4 (1/2-inch thick) slices crusty whole-grain bread, toasted (1.5 oz per slice)
2 cups baby spinach
1 teaspoon white vinegar
4 large eggs
How to Make It
Stir together sour cream and next 5 ingredients (through pepper) in a small bowl with water. Place 1 slice toast on each of 4 serving plates and top each with spinach.
In a large saucepan, bring 2 inches of water to a simmer; add vinegar. Working one at a time, crack eggs into a cup and gently slip into water. Simmer 2-3 minutes. Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 TBSP sauce over each crostino before serving.
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