4 oz lowfat cream cheese
1 Tbs lowfat mayonnaise, plus 1 tsp.
2 cups water
8 large eggs
4 whole wheat English muffins, halved
1/2 cup minced green onions
1 tsp freshly grated nutmeg
1/4 cup grated Parmesan cheese


In a small bowl mix together cream cheese and mayonnaise. Set aside while poaching eggs.
In a large skillet over medium-high heat, bring the water to a boil. Lower heat to keep water at an even simmer. Break each egg one at a time into a small bowl and gently slide egg into the simmering water. Repeat until all eggs are in water. Poach for 3 minutes.
While eggs are poaching, toast English muffins and spread each half with cream cheese mixture. Place a poached egg on each half. Sprinkle each half with green onions, nutmeg, and Parmesan. Serve immediately.