Flat Belly - Eggs Florentine w/Sun-Dried Tomato Pesto

By Treebs

Recipe is in "Flat Belly Diet Cookbook", Enjoy!

Ingredients

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

Details

Servings 4
Cooking time 20mins

Preparation

Step 1

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

2.) Combine the yogurt and pesto. Stir 1/4 cup 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.