Smoked mozzarella stands in for Canadian bacon, while a fresh tomato sauce takes the place of hollandaise sauce, in this lightened-up version of a brunch classic. If you’re making the recipe for dinner, all you need is a light salad to round out the meal.
¼ cup olive oil, divided
½ cup diced onion
2 cloves garlic, minced (2 tsp.)
2 Tbs. all-purpose flour
1 cup finely chopped Roma tomatoes
1 Tbs. tomato paste
½ cup low-sodium vegetable broth
¼ cup low-fat milk
6 ciabatta rolls, halved
12 slices smoked mozzarella cheese
2 cups baby spinach
½ cup chopped fresh basil, divided
White distilled vinegar
1-Preheat oven to 425°F.
2-Heat 2 Tbs. oil in saucepan over medium heat. Add onion and garlic, and sauté 3 minutes, or until softened. Whisk in flour; cook 2 minutes.
3-Meanwhile, pulse tomatoes in food processor.
4-Add pulsed tomatoes and tomato paste to onions; sauté 1 minute. Whisk in broth and milk, and simmer 4 to 5 minutes, or until gravy is thickened. Season with salt and pepper, if desired. Keep warm.
5-Brush remaining 2 Tbs. oil onto ciabatta halves. Place on baking sheet, and bake 8 to 10 minutes, or until golden. Top bread with mozzarella slices, and bake 5 minutes more, or until cheese has melted.
6-Combine spinach and ¼ cup chopped basil in a bowl; divide evenly among ciabatta toasts.
7-Heat water and vinegar (1 qt. water to 2 Tbs. vinegar) in saucepan until bubbles break just before hitting the surface (160–180°F). Poach the eggs in simmering water for 4 to 6 minutes, or until whites are firm but yolks aren’t set. Remove eggs with slotted spoon and transfer to a paper-towel-lined plate. Place 2 ciabatta halves on a plate. Top each half with 1 poached egg. Repeat with remaining ingredients.
8-Stir remaining ¼ cup basil into tomato sauce. Spoon sauce over eggs.
Unit (Serving Size): Serves 6
Protein: 29 g
Total Fat: 28 g
Saturated Fat: 10 g
Carbohydrates: 48 g
Cholesterol: 401 mg
Sodium: 1114 mg
Fiber: 3 g
Sugar: 5 g
Yield: Per serving (1 roll, 2 eggs, 1/2 cup sauce)