Ingredients
- 4 whole wheat English muffins split
- 8 large eggs
- 10 oz fresh baby spinach
- 3 cloves garlic minced
- 1/4 tsp crushed red pepper flakes
- Sea salt to taste
- 1 cup light Hollandaise sauce
Instructions
- Preheat the broiler and lightly toast the English muffin halves until golden, about 3-5 minutes.
- Poach the eggs in gently simmering water until the whites are set but yolks are still runny, about 3-4 minutes.
- Sauté the spinach with garlic and red pepper flakes until wilted, then season with salt.
- Prepare the light Hollandaise sauce according to package instructions or use a homemade recipe with reduced butter.
- Assemble the dish by placing a generous amount of spinach on each muffin half, topping with a poached egg, and drizzling with Hollandaise sauce.