Florentine Eggs Benedict

1. 1

   for eggs, place water in a 1 quart microwave-safe casserole.

2. 2

   Microwave, uncovered, on high for 2 or 3 minutes or until boiling.

3. 3

   Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.

4. 4

   For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.

5. 5

   Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.

6. 6

   Season to taste with salt and pepper. cover; set aside.

7. 7

   Arrange bread slices or muffin halves on a large microwave-safe plate.

8. 8

   Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.

9. 9

   With a slotted spoon, remove eggs from water; place on top of the turkey slices.

10. 10

    Spoon some sauce over each serving.

11. 11

    Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.

* Per serving · 4 servings · Values may vary.