Tuesday, December 7, 2010

Eggs Italiano, Eggs Florentine

Better than Eggs Benedict

By replacing the traditional meat component in Eggs Benendict with 
Creamy Sautéed Spinach with Garlic and Parmesan, there's no need to add any egg-yolk and butter based Hollandaise sauce.  This breakfast delivers full-flavor, a satisfying texture and energy that will get you up and going in the morning (and keep you going for hours).  The nutritional stats are great, too.


1/2 of a Spelt English Muffin, toasted
1 cup Creamy Sautéed Spinach with Garlic and Parmesan
1 egg, poached

1 - Toast muffin and pile high with creamy spinach. 

2 - Heat 1/2" water in pan with lid, when simmering, drop in egg (I add about 1 tsp vinegar here to keep egg from breaking up and scattering all over pan). 

3 - Cover egg pan with lid and cook to desired doneness.  Layer on top of spinach and muffin and enjoy!

Makes one serving.  Nutritional info per serving:

* Nutritional data created using ingredient compilation program for 2,000 calorie diet and is deemed close but not exact.