We took eggs Benedict—a breakfast favorite—and took things up a notch by adding spinach and tomato for a Florentine-inspired recipe.
What You Need
Original recipe yields 4 servings
1/2 cup (1/2 of 8-oz. tub) PHILADELPHIA Cream Cheese Spread
1 Tbsp. milk
1/2 tsp. zest and 1 Tbsp. juice from 1 lemon
1/4 tsp. each black pepper and garlic powder
2 English muffin s, split, toasted
4 slices cooked OSCAR MAYER Bacon, broken in half
1 tomato, cut into 4 slices
1 cup tightly packed baby spinach leaves
4 egg s, poached
Add To Shopping List
Let's Make It
Microwave cream cheese spread, milk, lemon zest, juice, pepper and garlic powder in microwaveable bowl on HIGH 20 sec.; stir.
Top muffin halves with bacon, tomatoes, spinach and eggs.
Serve topped with cream cheese sauce.
How to Poach Eggs
Carefully slide eggs into gently simmering water in skillet; cook 3 to 5 min. or until whites are completely set but yolks are still runny. Remove with slotted spoon. For best results, avoid precooking and reheating poached eggs.
Serve with your favorite fresh fruit.
Prepare using fried eggs.
Calories From Fat
% Daily Value*
Total Fat 15g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 17g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.