Florentine Eggs Benedict

This version of the popular eggs benedict has been adapted to the microwave oven and is more healthful than the original versions.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 1  cup water
• 4  eggs
• 1⁄3 cup plain fat-free yogurt
• 3  tablespoons light mayonnaise or 3  tablespoons  salad dressing
• 2  teaspoons cornstarch
• 1  teaspoon prepared mustard
• 1  dash  ground red pepper
• 1⁄4 cup skim milk
•  salt
•  pepper
•  French bread or  English muffin
• 1  large tomatoes, sliced
• 12  large  spinach leaves, stems removed
• 2  ounces  smoked turkey or 2  ounces chicken, very thinly sliced

Directions

1. for eggs, place water in a 1 quart microwave-safe casserole.
2. Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
3. Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
4. For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
5. Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
6. Season to taste with salt and pepper. cover; set aside.
7. Arrange bread slices or muffin halves on a large microwave-safe plate.
8. Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
9. With a slotted spoon, remove eggs from water; place on top of the turkey slices.
10. Spoon some sauce over each serving.
11. Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.