Preparation time: 10 minutes
Cooking time: 6 minutes
Servings: 2


1 English muffin, toasted & halved
¼ cup chopped pancetta
2 tsp low-sodium hollandaise sauce
1 cup spinach
2 large eggs
Salt & black pepper to taste


1. Place the pancetta in a pan over medium heat and cook for 5 minutes until crispy; reserve. Add the baby spinach and cook for 2-3 minutes in the same pan until the spinach wilts.
2. Fill a pot with 3 inches of water over medium heat and bring to a boil. Add 1 tbsp of vinegar and reduce the heat.
3. Crack the eggs one at a time into a small dish and gently pour into the simmering water.
4. Poach the eggs for 2-3 minutes until the whites are set, but the yolks are still soft; remove with a slotted spoon.
5. Divide the spinach between muffin halves and top with pancetta and poached eggs. Spoon the hollandaise sauce on top and serve.


Calories: 173;

Fat: 7g;

Carbs: 17g;

Protein: 11g