Light & lean eggs benny salad

Serves 4

Slow down your morning with a light and healthy breakfast.

English muffins, roughly chopped

large eggs

1/2 cup

yogurt

1 tbsp

white miso powder or paste

3 tbsp

extra-virgin olive oil

1 tbsp

rice wine vinegar

Pinch of

white sugar

fresh lemon, juiced

Kosher salt and pepper

4 cups

baby spinach

1 cup

pancetta, cooked

Small bunch

fresh chives

Preheat the oven to 350F. On a baking sheet place chopped English muffins and toast for 5-7 mins or until golden brown.
At the same time, bring a large pot of water to a boil. Add the eggs one at a time. Poach over low heat until the whites are set and the yolks are runny, 3-4 minutes total. Using a slotted spoon, remove the poached eggs to a plate.
In a large mixing bowl, whisk the yogurt, miso, olive oil, rice wine vinegar, sugar, lemon juice, salt and pepper. Add the baby spinach and croutons and mix well.
Serve on a large platter and top with the poached eggs, pancetta and chives! Enjoy.