Florentine Eggs Benedict

Florentine Eggs Benedict

(4 servings)    Printable Version
  • 4 large eggs
  • 12 large fresh spinach leaves
  • 2 teaspoons olive oil
  • 2 ounces thinly sliced cooked smoked turkey - optional
  • 1 large tomato - sliced
  • 2 toasted English muffins - split
  • 1/4 cup low-fat milk
  • 1/3 cup plain fat-free yogurt
  • 3 Tablespoons light mayonnaise
  • 2 teaspoons cornstarch
  • 1 teaspoon yellow or brown mustard
  • 1 dash ground red pepper
  • salt and pepper to taste
Poach eggs according to these directions.

At the same time, use the microwave to make the sauce. In a quart-sized microwave-safe bowl, stir together yogurt, mayonnaise, cornstarch, mustard, and red pepper. Add milk and stir. Microwave uncovered on high for 2 minutes or until slightly thickened. Stir once midway through cooking. Add salt and pepper to taste. Cover and set aside.

In a medium sauce pan or skillet, heat olive oil over medium heat. Add spinach and cook just 2 or 3 minutes until wilted.

Place toasted muffin halves on a microwave-safe plate. Top each half with a slice of tomato, 2 or 3 spinach leaves and a quarter of the turkey (if using). Remove eggs from water with a slotted spoon and place on top of the turkey. Spoon some sauce over each serving. If desired, a sprinkle of smoked paprika adds the perfect final touch.


Florentine Eggs Benedict



It seems like a lot of directions, but it really takes only about 10 minutes to make this delicious and fairly healthy breakfast.

Mr Breakfast would like to thank MrSpinach for this recipe.

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