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- 1/4 ripe avocado
- 1/4 c. diminished-fat bitter cream
- 3 Tbsp. fat-free milk
- 1/4 tsp. freshly squeezed lime juice
- 1 total wheat english muffin, split
- 2 mountainous eggs
- 1 c. loosely packed toddler spinach
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- Step 1Mash the avocado with a fork in a dinky bowl. Add the bitter cream, 1 tablespoon of the milk, and the lime juice. Mash except refined, adding as much as 2 tablespoons milk except the combination is creamy. Put apart.
- Step 2Earn a medium saucepan with about 2″ of water. Jam over high heat and carry to a boil. In the meantime, toast the muffin.
- Step 3Crack the eggs into a dinky bowl one at a time. Slowly pour into the boiling water. Spoon some sizzling water over each and every yolk. Decrease the warmth to medium and simmer for 2 to three minutes, or except the egg yolks are cooked to the desired consistency. With a slotted spoon, remove the eggs from the water and residing on a towel-lined plate to own excess water.
- Step 4Jam a muffin half of on each and every of two plates. High each and every half of with half of of the spinach and 1 egg. Pour the reserved avocado cream on top.
