Start with frozen vegetables to make this poached egg dish extra-special.

Pronto Poach Vegetable

1 10-ounce package frozen Italian-style vegetables with sauce
2⁄3 cup water
4 eggs
1⁄4 cup plain low-fat yogurt
1⁄2 teaspoon Italian salad dressing mix

Microwave: Microwave vegetables according to package directions. Set aside. Keep warm while poaching eggs.

Pour water into 1-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 11⁄2 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.

Makes 2 servings.

Recipe from: American Egg Board