Eggs Florentine

Eggs Florentine

On the weekend I enjoy making poached eggs.  My father would make me poached eggs on buttered toast when I would come home starving after a basketball game. Here is a healthy version that still brings back the positive memories.

 2 eggs

1 tsp. vinegar

2 c. water

½ tsp. kosher salt

1 whole wheat English muffin, toasted

¼ c. fresh spinach

1 T. avocado spread (see Chipotle Chicken Philly recipe)

Directions: In a sauce pan bring two cups water, salt and vinegar to a boil. Slice your English muffin and put into the toaster.  Start toasting the muffin when you add the eggs to the boiling water.  Carefully break two eggs into the boiling water. When the muffins pop up remove to a plate and drain eggs then top muffins. Sprinkle eggs with a little salt and pepper.  In the warm water add fresh spinach and let wilts (30 seconds) remove with slotted spoon and top eggs. Place a dollop of avocado spread on top of spinach.