Recipe: Low-Carb Eggs Florentine with Roasted Tomatoes

Save money and time by staying home for weekend brunch, with Clean Eating’s eggs Florentine. Poached eggs and a yogurt-based Hollandaise sauce are piled atop roasted tomatoes instead of English muffins for a tasty, low-carb meal.

Eggs Florentine with Roasted Tomatoes & Mushroom Spinach Sauté

Ingredients

• 4 large tomatoes, cored and sliced in half crosswise
• Salt and pepper, to taste
• 3 egg yolks plus 8 large eggs, divided
• 1 cup plain, whole-milk Greek yogurt
• 2 teaspoons lemon juice
• 1 tablespoon plus 2 teaspoons unsalted butter, divided
• 1/2 teaspoon dried mustard
• 3 cups button or white mushrooms, halved
• 3 cups loosely packed spinach
• 1 tablespoon white vinegar
• 2 tablespoons chopped fresh chives

Directions

Preheat oven to 400°F. In a baking dish, place tomatoes cut sides up. Mist with cooking spray, and season with salt and pepper. Roast until tender and slightly shriveled, about 30 minutes.

Meanwhile, place a heatproof bowl over a pot of simmering water; in bowl, whisk together egg yolks, yogurt and lemon juice. Cook, whisking often, for 5–8 minutes or until thick. (Note: Mixture will appear thick at first, then will thin out and thicken again.) Remove bowl from heat and whisk in 1 tablespoon plus 1 teaspoon butter and mustard until smooth. Season with additional salt. Cover and set aside.

In a large skillet on medium high, heat remaining 1 teaspoon butter. Add mushrooms and cook, stirring, until softened, 3–4 minutes. Add spinach, and cook 1–2 minutes, stirring often, until spinach is wilted. Remove from heat, cover and set aside.

Poach eggs: Fill a large, shallow saucepan with 3 inches water; bring to a boil. Add vinegar, and reduce heat to medium-low to maintain a gentle simmer. In a small dish, break 1 egg and gently slip into simmering water. Repeat with remaining eggs and cook for 3–4 minutes, or until they reach desired doneness. (Note: It may be easiest to do this in 2 batches of 4 eggs each.)

Divide spinach-mushroom mixture among plates and nestle 2 baked tomato halves on top. Top each tomato with a poached egg, then spoon sauce over top and sprinkle with chives.

Nutrition Information

Serves: 4 |  Serving Size: 2 eggs + 1/4 spinach mixture, tomatoes and sauce

Per serving: Calories: 354; Total Fat: 22g; Saturated Fat: 10g; Monounsaturated Fat: 3g; Cholesterol: 586mg; Sodium: 274mg; Carbohydrate: 17g; Dietary Fiber: 4g; Sugar: 10g; Protein: 25g

Nutrition Bonus: Potassium: 908mg; Iron: 17%; Vitamin A: 92%; Vitamin C: 85%; Calcium: 18% 

The post Recipe: Low-Carb Eggs Florentine with Roasted Tomatoes appeared first on Under Armour.

Source: http://blog.myfitnesspal.com/recipe-eggs-florentine-with-roasted-tomatoes-mushroom-spinach-saute/