ArrowDownFill 1arrow-small-lineFill 1Cooking Light - EasyCooking Light - FastCooking Light - So GoodCooking Light - How-ToCooking Light - Staff FaveCooking Light Badge - Wow!GroupClose IconEmailEmpty Star IconLike Cooking Light on FacebookFull Star IconShapePage 1 Copy 3Page 1 Copy 2Grid IconHalf Star IconFollow Cooking Light on InstagramList IconMenu IconPrintSearch IconSpeech BubbleFollow Cooking Light on SnapchatFollow Cooking Light on TwitterWatch Cooking Light on YouTubeplay-iconWatch Cooking Light on Youtube

Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce

Photo: Con Poulos
Prep time 5 mins
Cook time 8 mins
Yield Makes 4 servings (serving size: 1 slice bread, 1 egg, 1/2 cup spinach, 1 tbsp sauce)
Low heat is the key to perfect poaching and silken eggs in this one-dish meal of Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce.

Ingredients

  • 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

Nutrition Information

  • calories 215
  • fat 8.2 g
  • satfat 3 g
  • monofat 2.6 g
  • polyfat 1.8 g
  • protein 13 g
  • carbohydrate 22 g
  • fiber 4 g
  • cholesterol 191 mg
  • iron 2 mg
  • sodium 490 mg
  • calcium 104 mg

How to Make It

  1. 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.

  2. 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.