Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce

 

 

 

Ingredients

·        1/4 cup reduced-fat sour cream

·        1 tablespoon Dijon mustard

·        1 teaspoon fresh lemon juice

·        1 tablespoon finely chopped chives

·        1/4 teaspoon kosher salt

·        1/4 teaspoon freshly ground pepper

·        2 teaspoons water

·        4 (1/2-inch thick) slices crusty whole-grain bread, toasted (1.5 oz per slice)

·        2 cups baby spinach

·        1 teaspoon white vinegar

·        4 large eggs

 

Preparation

1. Stir together sour cream and next 5 ingredients (through pepper) in a small bowl with water. Place 1 slice toast on each of 4 serving plates and top each with spinach.

2. In a large saucepan, bring 2 inches of water to a simmer; add vinegar. Working one at a time, crack eggs into a cup and gently slip into water. Simmer 2-3 minutes. Using a slotted spoon, place a poached egg on top of spinach. Spoon about 1 TBSP sauce over each crostino before serving.

·        Prep Time: 5 minutes

·        Cook Time: 8 minutes

·        Yield: Makes 4 servings (serving size: 1 slice bread, 1 egg, 1/2 cup spinach, 1 tbsp sauce)

Nutritional Information

Calories per serving:	215
Fat per serving:	8.2g
Saturated fat per serving:	3g
Monounsaturated fat per serving:	2.6g
Polyunsaturated fat per serving:	1.8g
Protein per serving:	13g
Carbohydrates per serving:	22g
Fiber per serving:	4g
Cholesterol per serving:	191mg
Iron per serving:	2mg
Sodium per serving:	490mg
Calcium per serving:	104mg