We support you, just not your browser.
Your browser hasn't been updated in a while. For a better experience, we recommend upgrading to the latest version of IE, Google Chrome, Firefox or Safari.
Save and Share
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Egg-Topped Muffins Florentine

(0)
  0 reviews
  • 30 min prep time
  • 30 min total time
  • 12 ingredients
  • 6 servings
Sorry, something went wrong. Please save again. Error occurred while removing from favorites X

Italian-inspired breakfast ready in 30 minutes! Enjoy these scrumptious egg topped muffins.

Ingredients

Almost Hollandaise Sauce

1/4
cup reduced-fat mayonnaise or salad dressing
1/4
cup reduced-fat sour cream
2
tablespoons fat-free (skim) milk
1
teaspoon lemon juice
1
teaspoon butter or margarine
1/2
teaspoon yellow mustard
1/4
teaspoon grated lemon peel
Dash to 1/8 teaspoon ground red pepper (cayenne)

Egg-Topped Muffins

6
eggs
1
box (10 oz) frozen creamed spinach
6
slices (1/2 oz each) Canadian-style bacon
3
English muffins, split, toasted

Steps

  • 1 In 1-quart saucepan, mix all sauce ingredients. Cook over medium heat, stirring frequently, until warm. Cover; keep warm.
  • 2 In 12-inch skillet, heat 1 inch of water to boiling; reduce to simmering. Break each egg, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip egg into water. Cook 3 to 4 minutes or until whites are firm, not runny. Remove eggs with slotted spoon. Meanwhile, cook spinach as directed on package.
  • 3 On microwavable plate, place Canadian bacon. Cover loosely; microwave on High about 1 minute or until hot.
  • 4 For each serving, place 1 English muffin half on serving plate. Top each muffin half with 1 slice bacon, about 2 tablespoons creamed spinach, 1 poached egg and 1 heaping tablespoon sauce.
  • 1 In 1-quart saucepan, mix all sauce ingredients. Cook over medium heat, stirring frequently, until warm. Cover; keep warm.
  • 2 In 12-inch skillet, heat 1 inch of water to boiling; reduce to simmering. Break each egg, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip egg into water. Cook 3 to 4 minutes or until whites are firm, not runny. Remove eggs with slotted spoon. Meanwhile, cook spinach as directed on package.
  • 3 On microwavable plate, place Canadian bacon. Cover loosely; microwave on High about 1 minute or until hot.
  • 4 For each serving, place 1 English muffin half on serving plate. Top each muffin half with 1 slice bacon, about 2 tablespoons creamed spinach, 1 poached egg and 1 heaping tablespoon sauce.
 

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
250
Calories from Fat
120
% Daily Value
Total Fat
13g
20%
Saturated Fat
4g
21%
Trans Fat
0g
0%
Cholesterol
230mg
76%
Sodium
720mg
30%
Total Carbohydrate
19g
6%
Dietary Fiber
1g
5%
Sugars
7g
7%
Protein
14g
14%
% Daily Value*:
Vitamin A
25%
25%
Vitamin C
0%
0%
Calcium
15%
15%
Iron
10%
10%
Exchanges:
1 Starch; 0 Fruit; 0 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
Comments + Recipe Twists

© 2015 ®/TM General Mills All Rights Reserved