Title: Eggs Florentine (Lf)
Categories: Egg Breakfast Brunch Lowfat
Yield: 4 Servings

1/4	c	Chopped green onion
1		Clove garlic, finely chpd
1		10oz pk frozen chopped leaf
		Spinach, cooked and squeezed
		Dry
1/4	c	Vegetable broth
4		English muffins, split &
		Toasted, keep warm
8		Egg whites, poached
1/8	ts	Cayenne pepper
		Dijon sauce

Saute onion and garlic in a skillet. Add spinach and broth and cook until the broth is absorbed. Spread each muffin half with Lemon Dijon Sauce. Put spinach on each muffin half. Place 1 poached egg white on top of spinach. Pour sauce over each egg, sprinkle with cayenne and serve.

To poach egg whites: Bring 1 to 2 inches of water and 2 T rice vinegar to simmer in shallow 8 inch saute pan. Slide egg whites, one at a time into water. Simmer until firm, then remove with a slotted spoon, and drain on paper towels.

Per 8 oz serving: 105 calories, 1.33 g total fat

From "C'mon America, Let's Eat", by Susan Powter, 1996

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