Ingredients Jump to Instructions ↓

  1. 1 (10-ounce) package frozen Italian-style vegetables with sauce

  2. 2/3 cup water

  3. 4 large eggs

  4. 1/4 cup plain low-fat yogurt

  5. 1/2 teaspoon Italian salad dressing mix

Instructions Jump to Ingredients ↑

  1. Microwave vegetables according to package directions. Set aside. Keep warm while poaching eggs. Pour water into l-quart bowl or baking dish. Break and slip in eggs. Gently prick yolks with tip of knife or wooden pick. Cover with plastic wrap. Cook on full power about 1-1/2 to 3 minutes. If necessary, let stand, covered, until whites are completely set and yolks begin to thicken but are not hard, about 1 to 2 minutes. Lift out with slotted spoon. Drain in spoon or on paper towels. Trim any rough edges, if desired. Spoon 3/4 cup of the reserved vegetables on each of 2 serving plates. Top each with 2 of the poached eggs. Stir together yogurt and salad dressing mix until well blended. Spoon 1 tablespoon of the yogurt mixture over each egg.


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