This recipe for Florentine Eggs Benedict is a classic egg dish that gets a healthy twist when we top it with sliced tomato, fresh spinach, and smoked turkey. While we were at it, we adapted the recipe for the microwave oven.
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.
(3 g saturated fat,
221 mg cholesterol,
535 mg sodium,
21 g carbohydrates,
1 g fiber,
14 g protein.