Eggs florentine (lf)
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Chopped green onion |
| 1 | Clove garlic, finely chpd | |
| 1 | 10oz pk frozen chopped leaf | |
| Spinach, cooked and squeezed | ||
| Dry | ||
| ¼ | cup | Vegetable broth |
| 4 | English muffins, split & | |
| Toasted, keep warm | ||
| 8 | Egg whites, poached | |
| ⅛ | teaspoon | Cayenne pepper |
| Dijon sauce | ||
Directions
Saute onion and garlic in a skillet. Add spinach and broth and cook until the broth is absorbed. Spread each muffin half with Lemon Dijon Sauce. Put spinach on each muffin half. Place 1 poached egg white on top of spinach. Pour sauce over each egg, sprinkle with cayenne and serve.
To poach egg whites: Bring 1 to 2 inches of water and 2 T rice vinegar to simmer in shallow 8 inch saute pan. Slide egg whites, one at a time into water. Simmer until firm, then remove with a slotted spoon, and drain on paper towels.
Per 8 oz serving: 105 calories, 1⅓ g total fat From "C'mon America, Let's Eat", by Susan Powter, 1996