Ingredients
1/4
cup reduced-fat mayonnaise or salad dressing
1/4
cup reduced-fat sour cream
2
tablespoons fat-free (skim) milk
1
teaspoon lemon juice
1
teaspoon butter or margarine
1/2
teaspoon yellow mustard
1/4
teaspoon grated lemon peel
Dash to 1/8 teaspoon ground red pepper (cayenne)
6
eggs
1
box (10 oz) frozen creamed spinach
6
slices (1/2 oz each) Canadian-style bacon
3
English muffins, split, toasted
Preparation
In 1-quart saucepan, mix all sauce ingredients. Cook over medium heat, stirring frequently, until warm. Cover; keep warm.
In 12-inch skillet, heat 1 inch of water to boiling; reduce to simmering. Break each egg, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip egg into water. Cook 3 to 4 minutes or until whites are firm, not runny. Remove eggs with slotted spoon. Meanwhile, cook spinach as directed on package.
On microwavable plate, place Canadian bacon. Cover loosely; microwave on High about 1 minute or until hot.
For each serving, place 1 English muffin half on serving plate. Top each muffin half with 1 slice bacon, about 2 tablespoons creamed spinach, 1 poached egg and 1 heaping tablespoon sauce.
