Florentine Eggs Benedict

Florentine Eggs Benedict


1 cup water
4 eggs
1/3 cup plain fat-free yogurt
3 tablespoons light mayonnaise dressing or salad; dressing
2 teaspoons cornstarch
1 teaspoon prepared mustard
dash ground red pepper
1/4 cup fat-free milk
4 toasted French bread slices or English muff; in halves
1 large tomato, sliced
12 large spinach leaves, stems removed
2 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.

calories: 233 , total fat: 10g , saturated fat: 3g , cholesterol:
221mg , sodium: 535mg , carbohydrate: 21g , fiber: 1g , protein:

B-man :wink: