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Eggs Florentine

I wanted to impress my family with a holiday brunch, but keep it healthy, too. So I lightened up the hollandaise sauce in a classic egg recipe. No one could believe this tasty dish was good for them! —Bobbi Trautman of Burns, Oregon

4 ServingsPrep/Total Time: 30 min.

Ingredients

2 tablespoons reduced-fat stick margarine
1 tablespoon all-purpose flour
1/2 teaspoon salt, divided
1-1/4 cups fat-free milk
1 egg yolk
2 teaspoons lemon juice
1/2 teaspoon grated lemon peel
1/2 pound fresh spinach
1/8 teaspoon pepper
4 eggs
2 English muffins, split and toasted
Dash paprika

Directions

In a large saucepan, melt margarine. Stir in flour and 1/4 teaspoon
salt until smooth. Gradually add milk. Bring to a boil; cook and
stir for 1-2 minutes or until thickened. Remove from the heat.
Stir a small amount of sauce into egg yolk; return all to the pan,
stirring constantly. Bring to a gentle boil; cook and stir for 2
minutes. Remove from the heat; stir in lemon juice and peel. Set
aside and keep warm.
Place spinach in a steamer basket. Sprinkle with pepper and remaining
salt. Place in a saucepan over 1 in. of water. Bring to a boil;
cover and steam for 3-4 minutes or until wilted and tender.

2 of 2

Eggs Florentine (continued)

Directions (continued)

Meanwhile, in a skillet or omelet pan with high sides, bring 2 to 3
in. water to a boil. Reduce heat; simmer gently. Break cold eggs,
one at a time, into a custard cup or saucer. Holding the dish close
to the surface of the simmering water, slip the eggs, one at a time,
into the water. Cook, uncovered, for 3-5 minutes or until whites are
completely set and yolks begin to thicken. Lift out of the water
with a slotted spoon.
Place spinach on each muffin half; top with an egg. Spoon 3
tablespoons sauce over each egg. Sprinkle with paprika. Serve
immediately. Yield: 4 servings.

Nutrition Facts: One serving equals 229 calories, 10 g fat (3 g saturated fat), 267 mg cholesterol, 635 mg sodium, 21 g carbohydrate, 2 g fiber, 14 g protein. Diabetic Exchanges: 1 starch, 1 lean meat, 1 fat, 1/2 fat-free milk.