Eggs Florentine Breakfast Menu Lite Bleu
Elevate your morning routine with the exquisite "Eggs Florentine Breakfast Menu Lite Bleu"—a lighter, tangy twist on the classic brunch favorite. This refined recipe features perfectly poached eggs nestled atop a bed of garlicky sautéed spinach on toasted English muffins, all crowned with a velvety yogurt-based "hollandaise-style" sauce and a sprinkle of bold bleu cheese crumbles. Designed to be both indulgent and health-conscious, this dish combines the richness of fresh ingredients like Greek yogurt, bright lemon juice, and fragrant chives for a vibrant flavor profile. Ready in just 30 minutes, it’s the perfect option for a sophisticated yet easy-to-make breakfast or brunch that’s low in fat but high in gourmet appeal.
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Recipe Information
Ingredients
- 4 cups Fresh spinach, washed and trimmed
- 1 tablespoon Unsalted butter
- 2 cloves Minced garlic
- 4 pieces Large eggs
- 2 whole English muffins, split and toasted
- 2 tablespoons Bleu cheese crumbles
- 1 cup Low-fat plain Greek yogurt
- 1 teaspoon Lemon juice, freshly squeezed
- 0.5 teaspoon Salt
- 0.25 teaspoon Ground black pepper
- 2 tablespoons Water
- 1 teaspoon White vinegar
- 1 tablespoon Fresh chives, chopped (optional garnish)
Instructions
In a medium skillet, melt the unsalted butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
Add the spinach to the skillet and cook, stirring occasionally, until wilted, about 3-4 minutes. Remove from heat and set aside.
In a small bowl, whisk together the low-fat plain Greek yogurt, lemon juice, salt, and ground black pepper to create a simple, lighter 'hollandaise-style' sauce. Set aside.
Fill a medium saucepan with water and bring it to a gentle simmer. Add the white vinegar to the water.
Crack one egg into a small bowl or ramekin. Gently slide the egg into the simmering water. Repeat with the remaining eggs. Poach the eggs for 3-4 minutes until the whites are set and the yolks are still soft.
Meanwhile, split the toasted English muffins and arrange them on two serving plates.
Place an even layer of wilted spinach on each English muffin half.
Using a slotted spoon, carefully remove the poached eggs from the water and place one egg on top of the spinach on each English muffin half.
Drizzle the Greek yogurt sauce over the top of each egg. Sprinkle bleu cheese crumbles evenly over the eggs.
Optionally, garnish with chopped fresh chives for added color and flavor.
Serve immediately and enjoy your light, tangy take on Eggs Florentine!
Nutrition Facts
Calories |
971 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 47.2 g | 61% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 0.2 g | ||
| Cholesterol | 825 mg | 275% | |
| Sodium | 2642 mg | 115% | |
| Total Carbohydrate | 71.5 g | 26% | |
| Dietary Fiber | 5.0 g | 18% | |
| Total Sugars | 13.3 g | ||
| Protein | 68.3 g | 137% | |
| Vitamin D | 4.2 mcg | 21% | |
| Calcium | 876 mg | 67% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1500 mg | 32% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
