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Community Recipe
from [Sweetnlow257]

Eggs Florentine with Sun-Dried Tomato Pesto

If you're a brunch fan, invite some friends over next weekend and impress them with this belly-busting creation. From the Flat Belly Diet! Cookbook. Don't worry if you've never poached an egg before,,,the dash of vinegar in the water helps this egg white hold its shape.

  • Yield: 4 servings
  • Cook time:30 Minutes

Ingredients

  • 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

Preparation

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

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Eggs Florentine with Sun-Dried Tomato Pesto recipe

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