Egg-Topped Muffins Florentine Recipe - BettyCrocker.com

Ingredients

• 1/4 cup reduced-fat mayonnaise or salad dressing
• 1/4 cup reduced-fat sour cream
• 2 tablespoons fat-free (skim) milk
• 1 teaspoon lemon juice
• 1 teaspoon butter or margarine
• 1/2 teaspoon yellow mustard
• 1/4 teaspoon grated lemon peel
• Dash to 1/8 teaspoon ground red pepper (cayenne)
• 6 eggs
• 1 box (10 oz) frozen creamed spinach
• 6 slices (1/2 oz each) Canadian-style bacon
• 3 English muffins, split, toasted