Egg-Topped Muffins Florentine

Ingredients

• 0.3 cup salad dressing reduced-fat
• 0.3 cup cream sour reduced-fat
• 2 tablespoons skim milk fat-free (skim)
• 1 teaspoon juice of lemon 
• 1 teaspoon butter 
• 0.5 teaspoon mustard yellow
• 0.3 teaspoon lemon zest grated
• 1 Dash ground pepper red (cayenne)
• 6  eggs 
• 10 oz corn frozen
• 3 oz canadian bacon canadian-style
• 3  muffins split english toasted

Equipment

• frying pan
• sauce pan
• microwave
• slotted spoon

Directions

1. In 1-quart saucepan, mix all sauce ingredients. Cook over medium heat, stirring frequently, until warm. Cover; keep warm.
2. In 12-inch skillet, heat 1 inch of water to boiling; reduce to simmering. Break each egg, one at a time, into custard cup or saucer. Holding dish close to water’s surface, carefully slip egg into water. Cook 3 to 4 minutes or until whites are firm, not runny.
3. Remove eggs with slotted spoon. Meanwhile, cook spinach as directed on package.
4. On microwavable plate, place Canadian bacon. Cover loosely; microwave on High about 1 minute or until hot.
5. For each serving, place 1 English muffin half on serving plate. Top each muffin half with 1 slice bacon, about 2 tablespoons creamed spinach, 1 poached egg and 1 heaping tablespoon sauce.