Florentine Eggs Benedict
|Water||1 Cup (16 tbs)|
|Plain fat free yogurt||1⁄3 Cup (5.33 tbs)|
|Light mayonnaise dressing/Salad dressing||3 Tablespoon|
|Prepared mustard||1 Teaspoon|
|Ground red pepper||1 Dash|
|Skim milk||1⁄4 Cup (4 tbs)|
|French bread slices/English muffin halves||4 (Toasted)|
|Tomato||1 Large, sliced|
|Spinach leaves||12 Large (Stems Removed)|
|Cooked smoked turkey/Chicken||2 Ounce, thinly sliced|
1 For eggs, place water in a 1-quart microwave-safe casserole. Microwave, uncovered, on high for 2 to 3 minutes or until boiling. Gently break eggs into water. Prick each yolk and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
2 For sauce, in a 1-quart microwave-safe bowl stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk. Cook, uncovered, on high for 2 to 3 minutes or until slightly thickened and bubbly, stirring after every minute. Season to taste with salt and pepper. Cover; set aside.
3 Arrange bread slices or muffin halves on a large microwave-safe plate. Top each with one slice of tomato, 3 spinach leaves, and one-fourth of the turkey. With a slotted spoon, remove eggs from water; place
on top of the turkey slices. Spoon some sauce over each serving. Cook, uncovered, on high for 1 to 2 minutes or just until heated through.