Eggs Florentine with Sun-Dried Tomato Pesto
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- 1 teaspoon(s) Olive Oil
- 1 package(s) pre-washed spinach 9 ounces
- 1/3 cup(s) fat-free greek-style yogurt
- 1/4 cup(s) sun-dried tomato pesto
- t teaspoon(s) vinegar
- pinch of salt
- 4 large eggs
- 2 whole grain english muffins, split and toasted
- freshly ground black pepper
- 1. Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook (in batches, if necessary) until wilted.
- 2. Combine the yogurt and pesto. Stir 1/4 c into the spinach and remove from the heat. Cover to keep warm.
- 3. Meanwhile, heat a medium saucepan containing 1" of water to a boil over high heat. Add the vinegar and salt and reduce the heat to low. Break an egg into a custard cup and gently tip the egg into the water. Repeat with the remaining 3 eggs. Cover and simmer, shaking the pan 2 or 3 times, for 3 to 5 minutes for a soft-cooked yolk or until the whites are completely set and the yolks begin to thicken.
- 4. Place an English muffin half on each of 4 warm plates. Spoon 1/4 of the spinach onto each muffin. Remove the eggs with a slotted spoon, and drain over paper towels (still in the spoon), before placing on the spinach.
- 5. Stir 1 Tbsp of the poaching liquid into the yogurt mixture to make it smoother. Spoon evenly over each egg and grind some pepper over the top.
- Nutrition Info Per Serving (1/4 of recipe): 175 cal, 12 g pro, 21 g carb, 6 g fat, 2 g sat fat, 212 mg chol, 462 mg sodium, 5 g fiber
This recipe is a personal recipe added by Sweetnlow257 and has not been tested or endorsed by MyRecipes.
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Eggs Florentine with Sun-Dried Tomato Pesto Recipe at a Glance
- COURSE: Breakfast/Brunch