PREP TIME: 10 MINUTES TOTAL TIME: 20 MINUTES MAKES 4 SERVINGS MUFA: PESTO
Fresh eggs, used within a week of purchase, are best for poaching because the whites are still firm and cling to the yolk better. This gives the poached egg a neat, uniform shape. The whites of older eggs are thinner and tend to feather out into the poaching liquid.
1⁄3 cup 0% plain Greek yogurt
¼ cup gluten-free sun-dried tomato pesto
1 teaspoon olive oil
1 package (9 ounces) baby spinach
1 teaspoon vinegar
Pinch of salt
4 eggs
2 gluten-free English muffins, split and toasted
Ground black pepper
1. In a small bowl, combine the yogurt and pesto until blended.
2. In a large nonstick skillet over medium-high heat, warm the oil. Cook the spinach, stirring often, for 2 to 3 minutes, or until wilted. Remove from the heat. Stir in ¼ cup of the yogurt mixture until blended. Cover and keep warm. Set the remaining yogurt mixture aside.
3. Meanwhile, bring a medium skillet with 1″ of water to a boil over high heat. Add the vinegar and salt and reduce the heat to a simmer. Break the eggs, one at a time, into a custard cup or ramekin. Carefully slip each egg into the simmering water. Cook for 3 to 4 minutes, or until desired degree of doneness. Carefully remove the poached eggs with a slotted spoon. Stir 1 tablespoon of the poaching liquid into the reserved yogurt mixture to thin.
4. Place a muffin half on each of 4 plates. Top each muffin half evenly with the spinach mixture and a poached egg. Spoon the yogurt mixture evenly over each egg and grind some pepper over the top.
Nutrition per serving: 213 calories, 11 g protein, 27 g carbohydrates, 7 g total fat, 2 g saturated fat, 4 g fiber, 456 mg sodium
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Serve with 1 cup fresh pineapple slices (97) and ¾ cup fresh orange juice (84). TOTAL MEAL: 394 calories |