Fool-Proof Eggs Florentine
Not only is my recipe easier, but it just as deliciously and healthily provides a serving of protein, veggies and whole grains in less than 10 minutes. Once you break the yolk, you won’t miss the fatty Hollandaise.
You’ll Need:
1 ½ cup fresh baby spinach, stems removed
1 egg
1 tbsp reduced fat goat or feta cheese, crumbled
1 slice of whole grain bread
olive oil
salt + pepper
Here’s how:
1. Heat 1 teaspoon of olive oil in a small skillet over medium-high heat. Add the spinach, season lightly with salt and pepper, and cook for 2 to 3 minutes until the spinach wilts. Add the feta cheese.
2. Spread the spinach over the bottom of the pan, trying to form an even layer. Carefully crack the egg over the spinach, season lightly with salt, and place the lid on the pan. Cook for 5 minutes, or until the egg reaches your desired doneness. Serve over a slice of whole grain toast or half of a toasted whole grain English muffin.
Click the images to enlarge:
1 ½ cup fresh baby spinach, stems removed
1 egg
1 tbsp reduced fat goat or feta cheese, crumbled
1 slice of whole grain bread
olive oil
salt + pepper
Here’s how:
1. Heat 1 teaspoon of olive oil in a small skillet over medium-high heat. Add the spinach, season lightly with salt and pepper, and cook for 2 to 3 minutes until the spinach wilts. Add the feta cheese.
2. Spread the spinach over the bottom of the pan, trying to form an even layer. Carefully crack the egg over the spinach, season lightly with salt, and place the lid on the pan. Cook for 5 minutes, or until the egg reaches your desired doneness. Serve over a slice of whole grain toast or half of a toasted whole grain English muffin.
Click the images to enlarge:
