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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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eggs Ingredients:
122 g plain low fat yogurt |
2 tbsp mayonnaise |
1 tsp dijon mustard |
2 whole wheat english muffins, split (61g) |
30 g baby spinach leaves |
1 tbsp vinegar |
1 pinch of salt |
4 eggs |
1 freshly ground black pepper |
1 fresh parsley for garnish |
Directions:
1. In a small pan, whisk together yogurt, mayonnaise and mustard. Stir gently on a low heat until warm.
2. Place spinach in a microwavable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted.
3. Toast the muffins and place one half on four plates.
4. Spread 1 tbsp of warm sauce on each half muffin, followed by one-fourth of the spinach.
5. Fill a large skillet with 2 inches of water and 1 tbsp vinegar (to help the eggs keep their shape). Add a pinch of salt to the water. Bring water to a boil, then reduce heat to low so that the water is barely simmering. Break each egg gently into a shallow bowl and empty carefully into skillet. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.
6. Using a slotted spoon, carefully remove eggs from water, letting excess water drain away; place on top of spinach. Drizzle remaining sauce over each egg. Sprinkle with freshly ground black pepper, garnish with parsley, and serve immediately.
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