Egg Whites Florentine English Muffins This might satisfy a craving for Eggs Benedict without sacrificing your health. Jam packed with spinach, these open-faced sandwiches are a welcome Sunday morning treat! 2 whole wheat English muffins
¼ cup shredded cheese (part-skim mozzarella, veggie, or soy)
2 tablespoons canola oil
4 cups fresh spinach, loosely packed, chopped
8 egg whites
1 tablespoon chopped pimento
1 tablespoon cornstarch
¾ cup nonfat milk
1 teaspoon lemon juice
1 tablespoon chopped fresh flat-leaf parsley
Salt and pepper
Canola oil spray Preheat oven to 250 degrees F. Split the muffins and toast lightly. Place pieces side by side on a cookie sheet. Spread cheese evenly over the muffins and put in pre-
heated
¼ cup shredded cheese (part-skim mozzarella, veggie, or soy)
2 tablespoons canola oil
4 cups fresh spinach, loosely packed, chopped
8 egg whites
1 tablespoon chopped pimento
1 tablespoon cornstarch
¾ cup nonfat milk
1 teaspoon lemon juice
1 tablespoon chopped fresh flat-leaf parsley
Salt and pepper
Canola oil spray Preheat oven to 250 degrees F. Split the muffins and toast lightly. Place pieces side by side on a cookie sheet. Spread cheese evenly over the muffins and put in pre-
heated