This twist on eggs florentine is even easier with scrambled eggs instead of poached. You may want to omit the sauce and spinach from kids' portions. Serve 1 muffin half to kids and 2 to adults.
4 English muffins, split
1 cup baby spinach leaves (or 8 large leaves with stems removed)
8 slices bacon, cut in half crosswise
1 package (.9 oz) bearnaise or hollandaise sauce mix
1 cup low-fat milk
8 large eggs
1/2 cup water
Ground black pepper, to taste
Calories (1 muffin half): 190
How to Make It
Prep time: 10 minutes Cooking time: About 12 minutes
Lightly toast English muffins; divide spinach among muffin halves.
Meanwhile, cook bacon in a large skillet over medium heat for 5 to 6 minutes, turning several times, until lightly browned. Remove to a paper towel to drain and cool slightly.
In a small saucepan, whisk sauce mix and milk (omit butter called for in package directions). Cook over medium heat, stirring frequently, until thickened (about 3 minutes). Reduce heat to low to keep warm, stirring occasionally.
Whisk eggs, water, and pepper in a medium bowl. Carefully wipe excess grease from bacon skillet with paper towel; scramble eggs over medium heat until cooked through.
Spoon a heaping 1/3 cup eggs over muffin halves; top each with 2 pieces of bacon and a tablespoon of sauce.
How kids can help: Whisk sauce and eggs; top muffins with spinach, eggs, and bacon; spoon on sauce.
TIP: If you're watching cholesterol, omit the bacon and use 2 egg whites or 4 tablespoons egg substitute.
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