Spinach And Poached Egg Muffins Low Calorie Food

SPINACH EGG MUFFINS RECIPE

Steps:

• Preheat oven to 350 degrees. In a large bowl combine eggs, milk, salt, pepper, garlic powder, and onion powder. Whisk until well combined.
• Spray a 12-count regular-sized muffin cup tray with non-stick cooking spray. Make sure you completely coat the cavities so the eggs don't stick!
• Fill each muffin cup to ½ full with the egg mixture. Fill each cup with 1 tablespoon spinach, 1 tablespoon tomatoes, and 1 tablespoon shredded cheese.
• Stir the fillings into the scrambled eggs with a spoon until all ingredients are well combined. Bake egg muffins in preheated oven for 22-24 minutes.
• Serve immediately or refrigerate and enjoy for up to 3-4 days.

SPINACH EGG MUFFINS WITH CHEESE

Steps:

• Preheat oven to 400 F. Line a 12 count muffin pan with silicone liners or coat with non-stick cooking spray. Set aside.
• In a large 4 cup measuring cup or mixing bowl, crack in eggs and whisk together with salt and black pepper.
• Whisk in garlic powder and basil until combined. Stir in spinach and cheese. Divide evenly into muffin cups filling each about 2/3 full.
• Sprinkle with more cheese if desired. Bake in preheated oven for 12-15 minutes, or until set.

SPINACH AND POACHED EGG MUFFINS (LOW-CALORIE)

Steps:

• Out a pan of water on to boil and add the vinegar.
• Toast the muffin halves or the crumpets until lightly browned. Meanwhile, heat the spinach through on a saucepan, season to taste and add some freshly ground nutmeg with the crème fraîche.
• When the water is at a boil, break the eggs into a small cup and then carefully slide them into the water. Turn the heat down and simmer for 3 minutes until the white has set and it firm, but the yolks are still soft and runny.
• Remove the eggs from the water with a slotted spoon. Spoon the warm, cooked spinach on top of the muffin halves or crumpets and then put the eggs on top of the spinach. Season with salt and freshly ground black pepper and serve straight away.
• 220 calories with the muffin and 200 calories with the crumpets.

SPINACH & SMOKED SALMON EGG MUFFINS

Steps:

• To make the hollandaise, sit a large bowl over a pan of hot water and whisk the egg yolks with 2 tbsp hot water. Gradually add the melted butter (without adding the milky liquid at the bottom) until it has all been incorporated. Whisk in the lemon juice and season with the cayenne pepper and salt to taste, then set aside.
• Heat a shallow pan of water with the vinegar but no salt until gently boiling, then poach the eggs for 2 mins. Remove with a slotted spoon and cool in cold water.
• Fry the spinach in a wok with a knob of butter until wilted, then drain and season.
• To serve, heat the grill to high. Lay the muffins on a flat roasting tray, cut-side up, then toast until brown. Butter the muffins lightly, then top each with a ruffle of smoked salmon. Divide the spinach between the muffins, leaving a slight dip in the middle to sit the eggs in. Spoon a quarter of the sauce over each egg, then return the tray under the grill to brown for a min. Serve immediately.