Breakfast

Ken's Quick and Easy Eggs Florentine is for Breakfast.

Ken's Quick and Easy Eggs Florentine takes 5 minutes to prepare.

Ken's Quick and Easy Eggs Florentine takes 8 minutes to cook.

Ken's Quick and Easy Eggs Florentine makes 1 servings.

The ingredients for Ken's Quick and Easy Eggs Florentine are:

2 Organic Valley large brown organic eggs, high in Omega 3
1 Thomas Better Start 100 calorie, high fiber English muffin
1/2 can (7 3/4 oz) Del Monte Leaf Spinach with pop top
5 strips Oscar Mayer low fat Turkey Bacon
1 Tsp dried Dill Weed

Here is how you make Ken's Quick and Easy Eggs Florentine:

The way to make this both quick & easy is to use a 3 step approach.1) If you really like eggs cooked with no fat, get an egg cooker that can poach, There are several brands to choose from, Cuisinart & Oster have the best reviews for poaching at this time.2) That split English muffin really begs for a toaster that is muffin & bagel friendly.3) As far as the spinach & turkey bacon are concerned, a microwave is their best friend and they can be done at the same time. The spinach could also be cooked in the egg poacher at the same time as the eggs, if there is enough room in your model.One of the "secrets" to making perfect poached eggs every time, is to start the night before. The quickest cook time for poaching starts with room temperature eggs, so take out the number you are going to cook the next morning and put them in a bowl of room temperature water to warm them up over night. Start the egg poacher (no eggs in it yet) and warm it up for 3 to 5 minutes while you are getting the other things ready. Split the English muffin and put it in the toaster, but DO NOT turn it on yet.Put the turkey bacon on paper towels on a plate & cover with additional paper towels (absorbs the fat for the trash can). If you're going to cook the spinach in the 'wave too this is the time to put it in a cup or bowl to go in with the turkey bacon. You can put the bowl in the middle of the turning tray (or center of the unit) and then put the plate with bacon on top of it to do both at the same time.If you desire, you can coat the poacher cups with a nonstick spray. I use the new PAM olive oil spray because it's the good mono-unsaturated fat that we all need. It is strictly optional, however.Lightly sprinkle some of the dill weed into the poacher cups that you will be using. Crack the eggs open and put into the poacher cups. You can also add some spinach to the bottom of the poacher cups or use an empty poacher cup just for spinach.If you're moving along, the egg poacher should now be warmed up so slip those poacher cups into the poacher and put the lid on. Depending on the model you have, you'll need to find the right low temperature. I use an electric sauce pan with temperature control & egg poacher tray. 205 degrees is the right temperature if I'm only making 2 eggs. (Even if you poach eggs in a stove top pan, the water temp never gets above 212.) Some of the other electric poachers do not have a heat setting and with those you have to vary the amount of water (to create steam) to control the length of time to cook. Ladies & gentlemen start your timers! I know it seems kind of hokey to some folks but it's the best way to tell when the eggs are done to your liking every time (assuming you don't change the heat setting). I wear one around my neck so I never miss it going off. With the temperature I use, it takes 8 minutes for the eggs & spinach to cook (both in the poacher at the same time) the way I like them. Your mileage may vary.Knowing your appliance cooking times is key to repeatable results. My toaster & microwave each take 2 minutes for the muffin & the bacon and or spinach. I wait until 2 minutes are left on the egg timer and then start both the 'wave and the toaster at the same time (more or less).When the toaster & 'wave are done, turn the egg poacher to off, open the lid, and take the poacher cups out to reduce the amount of "continued" cooking. Take the bacon plate out of the 'wave, discard the paper towels and put the muffin halves on the plate split side up. The spinach can go either under the eggs or on top of the eggs or both as you please. If you cooked the spinach separately, just add it in what ever order strikes your fancy. Invert the poacher cups over each muffin half to get the egg on the muffin. It sure beats a pop tart in the toaster!Number of Servings: 1Recipe submitted by SparkPeople user KENACKR.

The nutritional information for Ken's Quick and Easy Eggs Florentine is:

• Servings Per Recipe: 1
• Amount Per Serving
• Calories: 427.5

• Total Fat: 24.0 g
• Cholesterol: 495.0 mg
• Sodium: 1,622.1 mg
• Total Carbs: 30.6 g
• Dietary Fiber: 5.1 g
• Protein: 28.2 g

Ken's Quick and Easy Eggs Florentine is Italian cuisine.