Eggs Florentine Sandwich (Starbucks Copy)
 Recipe){kind=link}
Nutritional Info
- Servings Per Recipe: 1
- Amount Per Serving
- Calories: 221.5
- Total Fat: 7.5 g
- Cholesterol: 17.5 mg
- Sodium: 485.0 mg
- Total Carbs: 28.4 g
- Dietary Fiber: 9.0 g
- Protein: 19.0 g
View full nutritional breakdown of Eggs Florentine Sandwich (Starbucks Copy) calories by ingredient
Introduction
This sandwich was on the Starbucks breakfast menu last year and it was my favorite. When they removed it from the menu, I decided to make a lower calorie copy. This sandwich was on the Starbucks breakfast menu last year and it was my favorite. When they removed it from the menu, I decided to make a lower calorie copy.Number of Servings: 1
Ingredients
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English Muffin - 100 calorie
1 Egg (I used 2 Egg Whites to reduce cholesterol)
Butter flavored cooking spray.
0.5 oz Havarti Cheese
1 cup Raw Spinach leaves (stems removed)
1/2 Tbsp Reduced Fat Garden Vegetable Cream Cheese
Directions
Makes one sandwich:
Toast an English muffin in the toaster while preparing the egg. Cook one egg (or 2 egg whites) using butter flavored non-stick spray in a non-stick skillet.* Flip the egg halfway through to evenly cook both sides. When the egg is just about cooked through, add the havarti cheese and cover skillet with a lid. Once the cheese has melted, transfer the egg to the bottom half of the toasted English muffin. Turn off the burner and wilt the raw spinach in the same pan the egg was cooked in. Place the wilted spinach over the egg. Spread vegetable cream cheese on the top half of the English muffin and place over egg, cheese and spinach to complete the sandwich.
It's my favorite breakfast! Just as good as the original minus half the fat and calories!!
*It's easier to use a silicone egg ring to keep a round shape for the sandwich.
Number of Servings: 1
Recipe submitted by SparkPeople user CLKM777.
Toast an English muffin in the toaster while preparing the egg. Cook one egg (or 2 egg whites) using butter flavored non-stick spray in a non-stick skillet.* Flip the egg halfway through to evenly cook both sides. When the egg is just about cooked through, add the havarti cheese and cover skillet with a lid. Once the cheese has melted, transfer the egg to the bottom half of the toasted English muffin. Turn off the burner and wilt the raw spinach in the same pan the egg was cooked in. Place the wilted spinach over the egg. Spread vegetable cream cheese on the top half of the English muffin and place over egg, cheese and spinach to complete the sandwich.
It's my favorite breakfast! Just as good as the original minus half the fat and calories!!
*It's easier to use a silicone egg ring to keep a round shape for the sandwich.
Number of Servings: 1
Recipe submitted by SparkPeople user CLKM777.
Member Ratings For This Recipe
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BONMARCHE
