Florentine Eggs on English Muffins

No need to wait ’til the weekend to make a special breakfast or brunch for two—this takes just 15 minutes!

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Servings 2

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4 Ratings

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ingredients 7
Prep Time 15 min
Total Time 15 min

Ingredients

1/4: cup Yoplait® Original plain yogurt (from 6-oz container)

1: tablespoon light mayonnaise

1/2: teaspoon Dijon mustard

2: eggs

1: English muffin, split, toasted

1/2: cup fresh baby spinach leaves

: Dash pepper

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Directions

1 In small microwavable bowl, mix yogurt, mayonnaise and mustard. Microwave on High 20 to 40 seconds or until warm. Stir; set aside.
2 In 10-inch skillet, heat 1 1/2 to 2 inches water to boiling. Reduce heat to medium-low. Break each egg into shallow dish; carefully slide egg into hot water. Quickly spoon hot water over each egg until film forms over yolk. Simmer 3 to 5 minutes or until eggs are desired doneness.
3 Meanwhile, spread about 2 tablespoons sauce on each English muffin half. Top each with half of the spinach leaves.
4 With slotted spoon, remove eggs from water; place over spinach. Top each with half of remaining sauce; sprinkle with pepper.