Simple Eggs Florentine on Whole Wheat English Muffin (Without Hollandaise Sauce)

Here is a quick and simple take on Eggs Florentine served on half a whole wheat English muffin. This is a great breakfast about 179 calories and is easily modified to reduce calories. Take away the reduced fat provolone cheese and egg yolks and you have a fabulous breakfast at about 99 calories!

Ingredients:

1 Piece (Half) of Whole Wheat English Muffin
1 Tsp. Olive Oil
1/4 Medium Tomato
1 Cup Fresh Spinach
1 Whole Egg or 1 Egg White
1/2 Slice Reduced Fat Provolone Cheese

Preparation:

Toast one piece (half) of a whole wheat English muffin.

Measure out one cup of fresh spinach and dice one quarter of a fresh, medium sized tomato. Place a skillet on medium high heat and warm one tablespoon of olive oil. After heating for just a minute or two, add the diced tomatoes. As the tomatoes start to cook, toss in the spinach and sauté briefly.

Poach one egg, with or without the egg yolk, depending on your taste and the amount of calories you would like to consume.

For a quick and easy poached egg with the yolk, fill a bowl with about an inch of water, then add a whole raw egg – make sure the egg is covered slightly with water. Place in microwave and cook for about 1 minute and 20 seconds; microwave times will vary. Drain the water.

For a quick and easy poached egg without the yolk, place egg directly in bowl without water and cook for about a minute, or until cooked thoroughly.

Place the sautéed spinach and tomatoes on the toasted whole wheat English muffin slice. Lay poached egg over the sautéed spinach and tomatoes and cover with half a piece of provolone cheese.

Approximate Calories per Serving:

Whole Wheat English Muffin	60
Olive Oil	10
Tomato	6
Spincah	7
Whole Egg / Egg White	16 / 71
Reduced Fat Provolone Cheese	25
Total Calories per Serving	124 / 179