Florentine Eggs Benedict - cooking recipe

Ingredients

1 cup water
4 eggs
1/3 cup plain fat-free yogurt
3 tablespoons light mayonnaise or 3 tablespoons salad dressing
2 teaspoons cornstarch
1 teaspoon prepared mustard
1 dash ground red pepper
1/4 cup skim milk
salt
pepper
French bread or English muffin
1 large tomatoes, sliced
12 large spinach leaves, stems removed
2 ounces smoked turkey or 2 ounces chicken, very thinly sliced

Preparation

for eggs, place water in a 1 quart microwave-safe casserole.
Microwave, uncovered, on high for 2 or 3 minutes or until boiling.
Gently break eggs into water. Prick each yold and white. Cover with waxed paper; cook on high for 2 minutes. Let eggs stand, covered, while preparing sauce.
For sauce, in a 1 quart microwave-safe bowl, stir together yogurt, mayonnaise dressing, cornstarch, mustard, and red pepper; stir in milk.
Cook uncovered, on hight for 2 or 3 minutes or until slightly thickened and bubbly, stirring after every minute.
Season to taste with salt and pepper. cover; set aside.
Arrange bread slices or muffin halves on a large microwave-safe plate.
Top each with one slice of tomato, 3 spinich leaves, and 1/4 of the turkey.
With a slotted spoon, remove eggs from water; place on top of the turkey slices.
Spoon some sauce over each serving.
Cook, uncovered, on high, for 1 or 2 minutes or just until heated through.