Ingredients:
1 tsp olive oil
1 package spinach (prewashed)
1/3 cup fat free yogurt
1/4 sun-dried tomato pesto
1 tsp vinegar
4 large eggs
2 whole grain English muffins or sprouted bread, toasted
Preparation:
• Heat oil in large nonstick skillet over medium-high heat. Add spinach and cook until wilted.
• Combine yogurt and pesto in small bowl. Stir ¼ cup into spinach and remove from heat. Cover to keep warm.
• Boil 1” of water in medium saucepan. Add vinegar and pinch of salt and reduce heat to low. Working one at a time, gently break each egg into custard cup and slide into water. Cover and simmer for 3 to 5 minutes until eggs are cooked to desired doneness.
• Place English muffin half on a breakfast dish, spoon spinach onto each muffin. Remove eggs with slotted spoon and drain over paper towels while still on the spoon. Place drained egg on top of spinach.
• Stir 1 tablespoon of the poaching liquid into the reserved yogurt mixture to make it smoother. Spoon mixture over each serving and top with freshly ground black pepper.
Saturated Fat: 2g, Protein: 12g, Sodium: 462 mg, Total Fat: 6g, Carbs: 21g, Fiber: 5g, Cholesterol: 212mg. 175 calories
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