Have 20 minutes? Make this healthy and impressive breakfast. Serve with fruit or cheese grits. For breakfast on your way out the door to work, one half of an English muffin is probably enough; for a leisurely weekend brunch, budget one whole English muffin per person.
Ingredients
2 eggs or 4 egg whites
1 English muffin
Big handful of baby spinach (~1 c)
Toppings of your choice (pico de gallo, avocado, etc.)
Instructions
Preheat the oven to 350.
Lightly spray two small oven-proof bowls with olive oil, then put 1 T of water in each.
Crack one egg or two egg whites directly into each bowl.
Place the bowls on a small cookie sheet (which will be easier to handle than the small bowls when you are wearing oven mitts), and place in the preheated oven for 15 to 18 minutes.
Toast the English muffins in the oven at the same time the eggs are baking - but keep an eye on them! {If you want them browned, you may need to broil them for a minute or two when the eggs are done - but don't walk away while broiling!}
While the eggs are in the oven, heat a medium skillet over high heat. When it is heated, spray with olive oil. When the oil has heated, fill the skillet with the baby spinach, and saute until wilted.
Place the English muffin halves face-up on plates, and divide the spinach among them.
Lightly blot off a bit of the remaining water from the eggs with a paper towel, and using a spoon, lift the egg from the bowl and top the spinach.
Nutrition Information
Serving size: 1 egg or 2 egg whites on ½ English muffin, with ½ c baby spinach (sauteed after measuring)
Recipe by My Utensil Crock at http://www.myutensilcrock.com/2014/05/31/eggs-florentine-healthy-easy/