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Title: Eggs florentine (lf)
Categories: Eggs, Breakfast, Brunch, Low-fat
Yield: 4 Servings
1/4 c Chopped green onion
1 Clove garlic, finely chpd
1 10oz pk frozen chopped leaf
Spinach, cooked and squeezed
1/4 c Vegetable broth
4 English muffins, split &
Toasted, keep warm
8 Egg whites, poached
1/8 ts Cayenne pepper
Saute onion and garlic in a skillet. Add spinach and broth and cook
until the broth is absorbed. Spread each muffin half with Lemon
Dijon Sauce. Put spinach on each muffin half. Place 1 poached egg
white on top of spinach. Pour sauce over each egg, sprinkle with
cayenne and serve.
To poach egg whites: Bring 1 to 2 inches of water and 2 T rice
vinegar to simmer in shallow 8 inch saute pan. Slide egg whites, one
at a time into water. Simmer until firm, then remove with a slotted
spoon, and drain on paper towels.
Per 8 oz serving: 105 calories, 1.33 g total fat
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