Eggs Popeye

2 TJ’s English Muffins, halved & toasted
1 bag TJ’s Frozen Chopped Spinach (16 oz.), thawed
TJ’s Quick Scrambled Egg Whites
1 tub TJ’s Artichoke Lemon Pesto (9oz.)
1 tub Bellwether Farms Crème Fraîche (7.5 oz.)

1) Sauté Spinach with a little garlic po wder until heated through and excess moisture has evaporated.
2) Prepare 2 containers of Quick Scrambled Egg Whites according to package directions.
3) Combine Pesto and Crème Fraîche in a saucepan and cook over medium heat until heated through.
4) To assemble, place even amounts of Spinach on top of each English Muffin. Top with even amounts of egg, pour sauce over the top and serve.
5) Hint: Save any leftover sauce for the future and serve it with pasta for an easy dinner or side dish.

Chef Marcus (Tucson Store 88/Grant and Swann)



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