Eggs Florentine

1/4 c Chopped green onion
1 Clove garlic, finely chpd
1 10oz pk frozen chopped leaf spinach, cooked and squeezed dry
1/4 c Vegetable broth
4 English muffins, split & toasted, keep warm
8 Egg whites, poached
1/8 ts Cayenne pepper
Dijon sauce

Saute onion and garlic in a skillet. Add spinach and broth and cook until the broth is absorbed. Spread each muffin half with Lemon Dijon Sauce. Put spinach on each muffin half. Place 1 poached egg white on top of spinach. Pour sauce over each egg, sprinkle with cayenne and serve.

To poach egg whites: Bring 1 to 2 inches of water and 2 T rice vinegar to simmer in shallow 8 inch saute pan. Slide egg whites, one at a time into water. Simmer until firm, then remove with a slotted spoon, and drain on paper towels.

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