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Ingredients
- 1/4 cupreduced-fat sour cream
- 1 tablespoonDijon mustard
- 1 teaspoonfresh lemon juice
- 1 tablespoonfinely chopped chives
- 1/4 teaspoonkosher salt
- 1/4 teaspoonfreshly ground pepper
- 2 teaspoonswater
- 4 (1/2-inch thick) slices crusty whole-grain bread, toasted (1.5 oz per slice)
- 2 cupsbaby spinach
- 1 teaspoonwhite vinegar
- 4 large eggs
Details
Servings 4
Preparation time 5mins
Cooking time 13mins
Adapted from health.com
Preparation
Step 1
1. Stir together sour cream and next 5 ingredients (through pepper) in a small bowl with water. Place 1 slice toast on each of 4 serving plates and top each with spinach.
2. In a large saucepan, bring 2 inches of water to a simmer; add vinegar. Working one at a time, crack eggs into a cup and gently slip into water. Simmer 2-3 minutes. Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 TBSP sauce over each crostino before serving.
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Makes 4 servings (serving size: 1 slice bread, 1 egg, 1/2 cup spinach, 1 tbsp sauce)
Try this protein powerhouse a different way. Low heat is the key to perfect poaching and silken eggs.
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