Eggs Florentine With Sun Dried Tomato Pesto

Contributed By: elise1432
Flat Belly Diet

Print Add to Meal Planner Add to Cookbook Add to Shopping List

Total Preparation Time: Less than 15 minutes
Ingredients: Egg & Cheese
Vegetables
Actual Cooking Time: Less than 15 minutes
Number of Servings: 4
Origin: American
Mediterranean & Mid-Eastern
Special Features: Vegetarian
Meal Type: Breakfast & Brunch

Scroll over the empty stars to rate.


Add a Recipe Comment

Ingredients

1 tsp Olive Oil
1 9oz Package Baby Spinach
1/3 cup Fat Free Plain Greek Yogurt
1/4 cup Sun-Dried Tomato Pesto
1 tsp Vinegar
4 Large Eggs
2 Whole Grain English Muffins Split & Toasted
Pinch of Salt
Fresh Ground Black Pepper

Preparation

Heat Oil in Large non-stick skillet over med-high heat. Add spinach and cook until wilted.

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

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

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

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