Nutrition Facts

• • Calories: 155
  • Fat: 7g
  • Saturated Fat: 2g
  • Cholesterol: 220mg
  • Sodium: 274mg
  • Carbohydrates: 13g
  • Fiber: 4g
  • Protein: 12g

Ingredients

• • 1/2 cup spinach leaves
  • 3 light multigrain English muffins, halved and toasted
  • 1 Tbsp white vinegar
  • 6 eggs

• Hollandaise Sauce

  • 1/2 cup nonfat buttermilk
  • 2 tsp cornstarch
  • 1/8 tsp salt
  • 1 large egg, lightly beaten
  • 2 tsp lemon juice
  • 1 Tbsp trans fat free margarine, melted
  • 1 Tbsp chopped fresh parsley

Preparation

• • Lightly coat a skillet with nonstick cooking spray. Add the spinach and cook over medium heat until wilted. Transfer spinach evenly to muffin halves.
  • Fill a large skillet with 2 inches of water and the vinegar. Bring to a boil.
  • Reduce heat until the water is consistently but very gently boiling; crack one egg into a small dish and gently pour it into the skillet.
  • Repeat with each additional egg, one at a time.
  • Simmer for 3 to 5 minutes, or until desired doneness, spooning hot water over the yolks until slightly opaque.
  • With a slotted spoon, carefully remove eggs from the water, letting the excess water drain. Place eggs on top of spinach.
  • In a heavy medium saucepan, whisk 1/4 cup of the buttermilk, the cornstarch and salt until smooth.
  • Whisk in beaten egg and remaining 1/4 cup buttermilk. Cook over low heat, whisking constantly, until the sauce comes to a simmer.
  • Cook, whisking, for an additional 15 seconds. Remove from heat and whisk in lemon juice and margarine.
  • Spoon hollandaise sauce over eggs. Sprinkle with parsley and serve immediately.

You Might Also Like...

	Breakfast Smoothie Recipe Try this high fiber, low cholesterol breakfast smoothie that's good for your heart
	Morning Bread Recipe Wake up to this low sodium and low fat bread for breakfast!
	Breakfast Tortilla Recipe Try this breakfast tortilla for a healthy open-faced breakfast sandwich. This easy egg recipe makes a delicious high protein breakfast or light lunch.