6 oz fat free Greek yogurt
1 Tbsp Mayo (Cholesterol free)
1/2 tsp Dijon mustard
2 eggs
1/2 c baby spinach
1 whole wheat English Muffin (Not just "wheat"--make sure it's whole wheat.)

Mix Greek yogurt with Dijon & set aside. Toast muffin and lay a bed of spinach on each side using 1/4 c spinach per side.


In a small glass container or microwave-safe bowl, add a tablespoon or two of water. Crack one egg into the container and cover snugly with plastic wrap. Microwave until you hear a faint "pop" noise; this is a sign the egg is done. Use a fork to carefully lift the egg from the water & place on top of spinach. Repeat with 2nd egg. (Be sure to use fresh plastic wrap.) Once eggs are done, warm mayo and Dijon mixture for about 20 seconds & top eggs. Sprinkle with fresh ground pepper.


Recipe provided by Holly Dyess of Iron Horse Fitness.