Homework Help: Home Economics: Cooking: Florentine Eggs Benedict

Ingredients:

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

Preparation:

1. For eggs, place water in a 1-quart microwave-safe casserole. Microwave, uncovered, on high for 2 to 3 minutes or until boiling. Gently break eggs into water. Prick each yolk and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.

2. For sauce, in a 1-quart microwave-safe bowl stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk. Cook, uncovered, on high for 2 to 3 minutes or until slightly thickened and bubbly, stirring after every minute. Season to taste with salt and pepper. Cover; set aside.

3. Arrange bread slices or muffin halves on a large microwave-safe plate. Top each with one slice of tomato, 3 spinach leaves, and one-fourth of the turkey. With a slotted spoon, remove eggs from water; place on top of the turkey slices. Spoon some sauce over each serving. Cook, uncovered, on high for 1 to 2 minutes or just until heated through. Makes 4 servings.

Homework Help: Home Economics: Cooking

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