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Florentine Eggs Benedict

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Ingredients
  Water 1 Cup (16 tbs)
  Eggs 4
  Plain fat free yogurt 1⁄3 Cup (5.33 tbs)
  Light mayonnaise dressing/Salad dressing 3 Tablespoon
  Cornstarch 2 Teaspoon
  Prepared mustard 1 Teaspoon
  Ground red pepper 1 Dash
  Skim milk 1⁄4 Cup (4 tbs)
  Salt To Taste
  Pepper To Taste
  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
Directions

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.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Microwaving

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