Eggs Florentine - Bob Harper

By sheilaolim

Instead of making a traditional Hollandaise sauce (a sinfully rich combination of egg yolks and melted butter that hurts my heart just thinking about it), I’ve lightened things up using Greek yogurt. I don’t think you’re going to miss “real” Hollandaise—this is going to become your go-to sauce for life.

Ingredients

• For the Sauce
• 1/4 cup plain 2% fat Greek yogurt
• 1 teaspoon Dijon mustard
• 1/2 teaspoon chopped fresh dill
• 1/2 teaspoon chopped fresh parsley
• For the Eggs
• 2 cups coarsely chopped fresh spinach
• 1 whole-wheat
• English muffin, toasted
• 3 +1 or 5+1 large eggs, scrambled

Preparation

Step 1

1

Mix the sauce ingredients together and set aside so that it has a chance to come to room temperature while you are preparing the spinach and eggs.
2

In a steamer, steam the spinach for 30 seconds to 1 minute, or until just wilted.
3

Drain any excess water. Set aside.
4

Top the toasted English muffin with the spinach and eggs; delicately spoon the
5

sauce on top.

Source: Excerpt from Skinny Meals by Bob Harper