Zutaten für Florentine Eggs Benedict
- 1 cup water
- 2 large eggs
- Plain Fat Free Yogurt
- Light Mayonnaise
- 1 teaspoon cornstarch
- Prepared Mustard
- Ground Red Pepper
- Skim Milk
- Salt
- Pepper
- French Bread
- Tomatoes
- Spinach Leaves
- Smoked Turkey
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Zubereitung von Florentine Eggs Benedict
- In a 1-quart microwave-safe casserole dish, bring 1 cup of water to a boil in the microwave on high for 2-3 minutes.
- Gently crack 2 eggs into the boiling water. Prick each yolk and white with a fork.
- Cover the casserole dish with waxed paper and microwave on high for 2 minutes.
- Let the eggs stand, covered, while you prepare the sauce.
- In a 1-quart microwave-safe bowl, whisk together 1/2 cup Greek yogurt, 1/4 cup light mayonnaise, 1 teaspoon cornstarch, 1/2 teaspoon Dijon mustard, and 1/4 teaspoon paprika.
- Stir in 2 tablespoons of milk.
- Microwave uncovered on high for 2-3 minutes, or until slightly thickened and bubbly, stirring every minute.
- Season the sauce with salt and pepper to taste. Cover and set aside.
- Arrange the toasted English muffin halves on a microwave-safe plate.
- Top each muffin half with a slice of tomato, 3 spinach leaves, and 1/4 of the sliced turkey.
- Carefully remove the poached eggs from the water using a slotted spoon and place one on top of the turkey on each muffin half.
- Spoon the yogurt sauce generously over each serving.
- Microwave uncovered on high for 1-2 minutes, or until heated through.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
15g
Fat
11g
Carbs
2g
