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
           Dry
    1/4 c  Vegetable broth
      4    English muffins, split &
           Toasted, keep warm
      8    Egg whites, poached
    1/8 ts Cayenne pepper
           Dijon sauce
 
  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