Prep Time: 15 min

Cook Time: 5 min

Servings: 4

Serving Size: 1 topped english muffin half

Ingredients:

• 1 nonstick cooking spray
• 1 tsp olive oil
• 4 cup baby spinach
• 1 clove garlic (minced)
• 4 eggs (poached)
• 1 egg yolk
• 1/2 tsp lemon juice
• 2 tbsp low sodium vegetable broth
• 1/4 cup fat-free plain yogurt
• 1/4 tsp salt
• 1 Dash of ground black pepper
• 2 whole-wheat English muffins (split and lightly toasted)

Procedure:

1. Add the cooking spray and oil to a sauté pan over medium heat. Sauté the spinach until wilted. Stir in the garlic and sauté 1 additional minute.
2. Prepare a double boiler with a heat-proof bowl. Add the egg yolk, lemon juice, and vegetable broth, whisking constantly until hot but not curdled. Remove from heat and whisk in yogurt, salt (optional), and pepper.
3. Top each English muffin half with 1/4 of spinach mixture, one poached egg, and 2 Tbsps. sauce.