Mushroom-Spinach Eggs Benedict

Makes : 2 servings

Prep time: 10 minutes

Cook time: 10 minutes

3 Tablespoons reduced-fat sour cream

2 teaspoons fat-free milk

 1 teaspoon Dijon mustard

 1 teaspoon olive oil

 1 1/2 cups sliced button mushrooms

 2 Tablespoons finely chopped shallots

 4 cups baby spinach

 Pinch of ground nutmeg

 2 eggs 1 whole-wheat English muffin, split

 Pinch of black pepper

 Fresh Thyme Sprigs (optional)

1. In a small bowl, stir together sour cream, milk and mustard.

2. In a large nonstick skillet, heat oil over medium-high heat. Add mushrooms and shallots. Cook 4 minutes or until mushrooms are golden brown, stirring frequently. Stir in spinach and nutmeg and cook until spinach just starts to wilt; set aside.

3. Fill a medium nonstick skillet halfway with water. Bring water to a boil; reduce heat to a simmer. Break 1 egg into a small bowl. Carefully slide egg into simmering water, holding lip of bowl close to water. Repeat with remaining egg . Simmer, uncoverd 3 to 5 minutes or until shites are set and yolks begin to thicken. Remove eggs from skillet with a slotted spoon.

 4. While eggs simmer, toast muffin halves. Top each with half the mushroom mixture, 1 poached egg and sauce. Sprinkle with pepper. Garnish with thyme sprigs if desired.

235 calories, 15 g protein, 23 g carbohydrate, 10 fat ( 3 saturated), 6 g fiber