Eggs Florentine



1- Sauté about 480ml (2cups) spinach with 1 pressed garlic clove
2- Poach 2 eggs (boil water, stir, crack open egg in to the water)
3- For hollandaise sauce in a saucepan on low heat add 120ml (1/2 cup) plain low fat yogurt, about 1 heaped tablespoon of dijon mustard, 1 egg yolk, and a dash of lemon juice. Stir and heat till warm
4- On toasted whole wheat english muffin halves add the spinach, tomato slices, the poached egg and the hollandaise sauce.  

NOTES: You can also add some paprika on top of the hollandaise sauce. If you don’t have regular yogurt mix Greek yogurt and a little emil to thin it out. 

Makes 2
Approx. Macros: each
Kcal:219 Carbs:24g Fat:8g Protein:13g