Eggs Florentine
Will you take a look at that photo? Doesn't it look like something you could serve for a brunch with pride and confidence? Well, go ahead! But don't forget to make this just for yourself sometimes, too.
Sauce:
¼ cup plain 2% fat Greek yogurt
1 teaspoon Dijon mustard
½ teaspoon chopped fresh dill
½ teaspoon chopped fresh parsley
Eggs:
2 cups coarsely chopped fresh spinach
1 whole wheat English muffin, toasted
3+1 or 5+1 large eggs, scrambled
Directions:
2 cups coarsely chopped fresh spinach
1 whole wheat English muffin, toasted
3+1 or 5+1 large eggs, scrambled
Directions:
Mix the sauce ingredients together and set aside so that it has a chance to come to room temperature while you are preparing the spinach and eggs.
In a steamer, steam the spinach for 30 seconds to 1 minute, or until just wilted. Drain any excess water. Set aside.Mix the sauce ingredients together and set aside so that it has a chance to come to room temperature while you are preparing the spinach and eggs.
In a steamer, steam the spinach for 30 seconds to 1 minute, or until just wilted. Drain any excess
water. Set aside.
Top the toasted English muffin with the spinach and eggs; delicately spoon the sauce on top.
Nutrition information: 313 calories, 30g protein, 32g carbs, 8g fat, 6g fiber
Bob says:
"Instead of making a traditional Hollandaise sauce (a sinfully rich combination of egg yolks and melted butter that hurts my heart just thinking about it), I've lightened things up using Greek yogurt. I don't think you're going to miss 'real' Hollandaise. This is going to become your go-to sauce for life."
Avocado toast
Replace the fatty butter and sugary jam you used to pile on your toast with this abundance of natural flavors, good fats and protein, and you will have a well-balanced meal to kick-start your day! It's low-calorie, high-protein and oh, so good.
Ingredients:
J¼ avocado
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