Eggs Florentine On An English Muffin Recipes

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FLORENTINE EGGS ON ENGLISH MUFFINS



Florentine Eggs on English Muffins image

No need to wait 'til the weekend to make a special breakfast or brunch for two-this takes just 15 minutes!

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 15m

Yield 2

Number Of Ingredients 7

1/4 cup Yoplait® Original plain yogurt (from 6-oz container)
1 tablespoon light mayonnaise
1/2 teaspoon Dijon mustard
2 eggs
1 English muffin, split, toasted
1/2 cup fresh baby spinach leaves
Dash pepper

Steps:

  • In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
  • In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.
  • Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
  • With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.

Nutrition Facts : Calories 190, Carbohydrate 17 g, Cholesterol 215 mg, Fat 1/2, Fiber 1 g, Protein 11 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 300 mg, Sugar 7 g

FLORENTINE EGGS ON ENGLISH MUFFINS



Florentine Eggs on English Muffins image

This is from Betty Crocker. Makes a nice Sunday breakfast, or a light supper or snack. Healthy too!

Provided by Ppaperdoll

Categories     Breakfast

Time 20m

Yield 2 serving(s)

Number Of Ingredients 6

1/4 cup plain yogurt
1 tablespoon light mayonnaise
1/2 teaspoon Dijon mustard
2 eggs
1 English muffin, split and toasted
1/2 cup fresh baby spinach leaves

Steps:

  • In a small microwavable bol, combine yogurt, maynnaise, and mustard. Microwave on high 20 to 40 seconds or until warm. Stir and set aside.
  • For poached eggs, in a 10 inch non-stick frying pan, heat 1 2/2 to 2 inches of water to boiling. Reduce heat to medium-low. Break each egg into a shallow dish and then carefully slide egg into hot water. Quickly spoon over hot water onto each egg until a film starts to form over each egg yolk. Simmer 3 to 5 minutes or until eggs have reached desired doneness.
  • While eggs are cooking spread each muffin half with 2 Tbsp of the prepared sauce, then with half the spinach leaves.
  • Remove eggs from water with slotted spoon and place each on top of spinach Top each half with remaining sauce and season with salt and pepper.

Nutrition Facts : Calories 184.5, Fat 9, SaturatedFat 2.8, Cholesterol 218.1, Sodium 284.9, Carbohydrate 15.4, Fiber 1.2, Sugar 3.2, Protein 10.2

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