Eggs Florentine

Serve this kind of egg on an English muffin and drizzle with a creamy, low fat yogurt-based sauce. Serve with fresh fruit on the side.

1/2 cup plain low fat yoghurt
2 tbsp fat-free mayonnaise
1 tsp Dijon mustard
2 whole wheat English muffins, split
1 cup baby spinach leaves
1 tbsp vinegar
Pinch of salt
4 eggs
Freshly ground black pepper
Fresh parsley for garnish

In a small pan, whisk together yoghurt, mayonnaise and mustard. Stir gently on a low heat until warm.

Place spinach in a microwaveable dish, sprinkle with a little water and microwave for 20-30 seconds until gently wilted.

Toast the muffins and place one half on four plates.

Spread 1 tbsp of warm sauce on each half muffin, followed by one-fourth of the spinach.

Fill a large skillet with 2 inches of water and 1 tbsp vinegar (to help the eggs keep their shape). Add a pinch of salt to the water. Bring water to a boil, then reduce heat to low so that the water is barely simmering. Break each egg gently into a shallow bowl and empty carefully into skillet. Simmer for 3-5 minutes until desired doneness, spooning hot water over the yolk until slightly opaque.

Using a slotted spoon, carefully remove eggs from water, letting excess water drain away; place on top of spinach. Drizzle remaining sauce over each egg. Sprinkle with freshly ground black pepper, garnish with parsley, and serve immediately.