Florentine Eggs Benedict
cup plain fat-free yogurt
tablespoons light mayonnaise dressing or salad dressing
teaspoon prepared mustard
Dash ground red pepper
cup fat-free milk
toasted French bread slices or English muffin halves
large tomato, sliced
large spinach leaves, stems removed
ounces very thinly sliced cooked smoked turkey or chicken
- For eggs, place water in a 1-quart microwave-safe casserole. Microwave, uncovered, on high for 2 to 3 minutes or until boiling. Gently break eggs into water. Prick each yolk and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
- For sauce, in a 1-quart microwave-safe bowl stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk. Cook, uncovered, on high for 2 to 3 minutes or until slightly thickened and bubbly, stirring after every minute. Season to taste with salt and pepper. Cover; set aside.
- Arrange bread slices or muffin halves on a large microwave-safe plate. Top each with one slice of tomato, 3 spinach leaves, and one-fourth of the turkey. With a slotted spoon, remove eggs from water; place on top of the turkey slices. Spoon some sauce over each serving. Cook, uncovered, on high for 1 to 2 minutes or just until heated through. Makes 4 servings.
Nutrition Facts(Florentine Eggs Benedict)
- Per serving:
- 233 kcal cal.,
- 10 g fat
- (3 g sat. fat,
- 221 mg chol.,
- 535 mg sodium,
- 21 g carb.,
- 1 g fiber,
- 14 g pro.
- Percent Daily Values are based on a 2,000 calorie diet