Health

Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce

Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce Photo: Con Poulos

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:
  • Cook Time:

  • Low heat is the key to perfect poaching and silken eggs in this one-dish meal of Crostini with Spinach, Poached Egg, and Creamy Mustard Sauce.
  • 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
Carbohydrate per serving: 22g
Fiber per serving: 4g
Cholesterol per serving: 191mg
Iron per serving: 2mg
Sodium per serving: 490mg
Calcium per serving: 104mg

Good to Know

Try this protein powerhouse a different way. Low heat is the key to perfect poaching and silken eggs.