Active Ashley's Kitchen

I see recipes for Eggs Benedict all the time, but the overwhelming amount of butter usually sends me running.  When I saw a recipe for a yogurt sauce with the addition of sautéed vegetables I knew I had to try it.  I used kale but you could use spinach.  I ate this over cloud bread and cabbage grilled cheese steaks.  Both were delicious!

Ingredients:

Feta Sauce-

2 ounces feta crumbled

½ cup plain nonfat Greek yogurt

½ teaspoon paprika

Sautéed Greens

4 cups spinach or kale

2 cloves garlic minced

Juice of ½ lemon

Olive oil spray

4 large eggs

Serve on cloud bread, cabbage steaks, toast, etc…

Directions:

1. Mix feta, yogurt, and paprika in a small bowl. Refrigerate until ready to serve.
2. Add kale/spinach to a nonstick pan sprayed with olive oil spray.  Cook on medium mixing often.
3. Add garlic and lemon juice.
4. Add 2 inches of water to a large saucepan.  Cover and bring to a boil.
5. Crack eggs over a small bowl one at a time.  Gently pour eggs into boiling water.  Cook each egg for 2-3 minutes until whites are firm but the yolks are still runny.
6. Use a slotted spoon to remove eggs from the pan.  Use a paper towel or dish towel to remove excess water.
7. To serve add sautéed greens, poached egg, and yogurt sauce over bread.
8. Enjoy!