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Egg-Topped Muffins Florentine
Egg-Topped Muffins Florentine
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Prep Time:
30 minutes
Total Time:
30 minutes
Try these Italian-style egg topped muffins for a delicious and satisfying breakfast in just 30 minutes!
Ingredients:
  • 1/4 cup reduced-fat mayonnaise or salad dressing
  • 1/4 cup reduced-fat sour cream
  • 2 tablespoons fat-free (skim) milk
  • 1 teaspoon lemon juice
  • 1 teaspoon butter or margarine
  • 1/2 teaspoon yellow mustard
  • 1/4 teaspoon grated lemon peel
  • Dash to 1/8 teaspoon ground red pepper (cayenne)
  • 6 eggs
  • 1 box (10 oz) frozen creamed spinach
  • 6 slices (1/2 oz each) Canadian-style bacon
  • 3 English muffins, split, toasted
Instructions:
  • In a small saucepan, combine all sauce ingredients. Heat over medium heat, stirring occasionally, until warmed through. Cover to keep warm.
  • In a large skillet, bring 1 inch of water to a boil, then lower heat to simmer. Crack each egg into a small cup and gently slide into the simmering water. Cook for 3 to 4 minutes until whites are set. Use a slotted spoon to remove the eggs. While the eggs cook, prepare spinach following package instructions.
  • Place Canadian bacon on a microwavable plate and cover loosely. Microwave on High for about 1 minute or until hot.
  • Place a delicious English muffin half on each serving plate. Top it with a savory slice of bacon, approximately 2 tablespoons of creamy spinach, a perfectly poached egg, and a generous spoonful of sauce.

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