Eggs Florentine Recipe – 2 Points +
photo credit: Savor the Sweet
Eggs Florentine has always been a popular brunch recipe, but the traditional versions of this recipe are laden with fat, calories and cholesterol. After some playing around one Sunday morning, I decided to revamp this recipe using poached egg whites and a much healthier white wine sauce. I was AMAZED at how good it turned out!! With just 2 Points + each, it’s hard to believe this savory dish really is that low in fat calories. And if you are at all intimidated by poaching egg whites — fear not — my recipe instructions break it all down for you and will explain exactly how to poach egg whites. I swear, it’s really pretty easy. The end result produced a delicious and satisfying egg dish that is perfect for a weekend brunch or as a healthy breakfast recipe. And it’s great recipe for those watching their cholesterol too! Loaded with protein, low on carbs and fat, yet still full of creamy, cheesy, goodness that will definitely surprise your palate. Enjoy!
Eggs Florentine Recipe
This healthy and low calorie eggs florentine recipe is a real palate pleaser. Full of all the savory flavors it’s intended to have, but a LOT less fat and calories. Each serving has just 2 Points +, making it an ideal healthy brunch recipe idea for any weight watcher.
- 4 egg whites
- 1-2 beefsteak tomatoes, trimmed and cut into 4 1” thick slices
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 5 cups (5oz) fresh baby spinach
- 1/4 teaspoon ground nutmeg
- 1 cup non-fat plain Greek yogurt
- 1/4 cup fat free milk
- 1/3 cup freshly shredded Parmesan cheese
- 1 tbsp kosher salt
- 1/2 tsp black ground black pepper
- 1 tsp lemon zest
- 2 tbsp white wine
- 1 tbsp white vinegar
- Spray a medium sized nonstick skillet with non fat, butter flavored cooking spray, and set over medium-high heat.
- Add the onion and cook, stirring frequently, until soft, about 5 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Add the spinach, wine, lemon zest, nutmeg and cook until the spinach has wilted, about 1 to 2 minutes.
- Stir in the milk and yogurt and bring the mixture to a simmer. Cook, stirring occasionally, until the mixture thickens slightly, about 2-3 minutes.
- Remove the pan from the heat and stir in the cheese and salt & pepper.
- Fill a small saucepan with 3 inches of water. Add 1 tbsp white vinegar. Bring the water to a simmer over medium heat. Crack an egg over a small bowl and use your hand to separate the egg yolk from the white, so that only the white of the egg is in the bowl. Discard the yolk.
- Gently pour the separated egg white into the simmering water. Allow the egg to cook for approximately 3 minutes. If the egg starts to break up and spread around the pan, use a spoon to guide it back to the center of the pan.
- Using a slotted spoon, remove the egg from the water and drain on paper towels. Repeat with the remaining egg whites.
- To serve, place a tomato slice on each plate and season with some salt and pepper. Spoon 1/4 of the spinach sauce over the tomato slice. Top with a poached egg and sprinkle with fresh parsley. Serve warm.
Preparation time: 20 minute(s)
Cooking time: 15 minute(s)
Diet type: Vegetarian
Diet (other): Low calorie, Reduced fat, Reduced carbohydrate, High protein
Number of servings (yield): 4
Meal type: brunch
Culinary tradition: USA (Southern)
Entire recipe makes 4 servings
Serving size 1 tomato slice with 1 egg white and spinach sauce
Each serving = 2 Points +
PER SERVING: 109 calories; 2g fat; 5 g carbohydrates; 13 g protein; 1 g fiber