Eggs Florentine with Sun-Dried Tomato Pesto

By aamundson

Ingredients

• 1 tsp olive oil
• 1 package (9 ounces) pre-washed spinach
• 1/3 c fat-free Greek-style yogurt
• 1/4 c sun-dried tomato pesto (MUFA)
• 1 tsp vinegar
• Pinch of salt
• 4 large eggs
• 2 whole grain English muffins, split and toasted
• Freshly ground black pepper

Details

Servings 4

Preparation

Step 1

1. Heat the oil in a large nonstick skillet over medium-high heat. Add the spinach and cook (in batches, if necessary) until wilted.

2. Combine the yogurt and pesto. Stir 1/4 c into the spinach and remove from the heat. Cover to keep warm.

3. Meanwhile, heat a medium saucepan containing 1" of water to a boil over high heat. Add the vinegar and salt and reduce the heat to low. Break an egg into a custard cup and gently tip the egg into the water. Repeat with the remaining 3 eggs. Cover and simmer, shaking the pan 2 or 3 times, for 3 to 5 minutes for a soft-cooked yolk or until the whites are completely set and the yolks begin to thicken.

4. Place an English muffin half on each of 4 warm plates. Spoon 1/4 of the spinach onto each muffin. Remove the eggs with a slotted spoon, and drain over paper towels (still in the spoon), before placing on the spinach.

5. Stir 1 Tbsp of the poaching liquid into the yogurt mixture to make it smoother. Spoon evenly over each egg and grind some pepper over the top.