This Sunday is Mother’s Day, which means nearly every restaurant that serves brunch will be packed to the gills. In addition to being busy, many of these restaurants will be serving up fare that’s loaded with more fat, salt, carbohydrates, and calories than most people should eat in a day—never mind a single meal.
This Mother’s Day, spoil the special moms in your life with this easy, healthy recipe from my Quick & Healthy Recipes for Vibrant Living cookbook. It’s ideal for breakfast in bed or you can make a larger batch for a family brunch.
(Makes 2 servings)
2 English muffins (sprouted or whole grain preferred), lightly toasted
1 cup cooked spinach (fresh preferred)
4 eggs, poached or over easy
4 tablespoons nonfat or low-fat sour cream
Salt and pepper to taste
On each English muffin half spread ¼ cup spinach. Place one egg on each muffin half and top with 1 tablespoon sour cream. Add salt and pepper to taste.
Per Serving: Calories 301, Total Fat 7g (Sat 3g, Poly 1g) Cholesterol 377mg, Sodium 380mg, Carbs 34g, Fiber 6g, Protein 22g
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