Spinach and Poached Egg Muffins (Low-Calorie)

Serves	2
Prep time	5 minutes
Cook time	10 minutes
Total time	15 minutes
Allergy	Egg, Wheat
Dietary	Vegetarian
Meal type	Breakfast, Lunch, Main Dish, Snack
Misc	Serve Hot
Occasion	Casual Party, Christmas, Easter
Region	British
From book	Pure Points 2002 Cookbook

A delicious and satisfying recipe that is healthy and tasty; the calorie count per serving is 220 calories, but if using a crumpet in place of a muffin half, then reduce the calories by 20 to 200 calories per portion. (Based on a crumpet of 77 calories per unit) Suitable for the 5:2 diet and has 3 points per serving for anyone following the Weight Watchers diet. (pre pro-points)

Ingredients

2 tablespoons vinegar
1 medium muffin, halved (or 2 crumpets)
200g frozen spinach (or 400g fresh spinach leaves, stems removed)
freshly grated nutmeg
2 tablespoons low-fat creme fraiche
2 medium eggs
salt and freshly ground black pepper

Note

Directions

Step 1	Out a pan of water on to boil and add the vinegar.
Step 2	Toast the muffin halves or the crumpets until lightly browned. Meanwhile, heat the spinach through on a saucepan, season to taste and add some freshly ground nutmeg with the crème fraîche.
Step 3	When the water is at a boil, break the eggs into a small cup and then carefully slide them into the water. Turn the heat down and simmer for 3 minutes until the white has set and it firm, but the yolks are still soft and runny.
Step 4	Remove the eggs from the water with a slotted spoon. Spoon the warm, cooked spinach on top of the muffin halves or crumpets and then put the eggs on top of the spinach. Season with salt and freshly ground black pepper and serve straight away.
Step 5	220 calories with the muffin and 200 calories with the crumpets.