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Eggs Florentine
Eggs Florentine

Category: Breakfast Idea | Serves: 2

(48 ratings)

Nutrition Information:
Calories: 313
Protein: 21 g
Carbs: 19 g
Fat: 15 g
Saturated Fat: 6 g
Sodium: 493 mg
Fiber: 4 g

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½ onion, finely chopped
½ tablespoon unsalted butter
1/2 (5 oz.) box frozen leaf spinach, thawed
2 ounces light cream cheese
1/3 cup skim milk
1/4 teaspoon black pepper
2 light whole wheat slices of bread
4 large eggs
1 Fill a skillet with 2 inches of water and simmer. Meanwhile, cook onion in butter in a nonstick skillet until soft. Add spinach, cream cheese and milk. Cook until creamy. Add salt and pepper. Cover, keep warm.
2 Toast bread. Break eggs into simmering water. Cook for 1 minute. Loosen from bottom of pan with a spatula. Poach for 3 to 5 minutes, to desired doneness. Remove with a slotted spoon. Top toast with spinach mixture, followed by 2 poached eggs.

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