Eggs with Creamed Spinach
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
1 tbs olive oil1/2 cup onion, finely chopped1/2 tsp salt1/8 tsp each pepper & ground nutmeg1 tbsp all-purpose flour200 ml milk, 1%1/2 tsp lemon juice300 g frozen spinach, thawed & squeezed dry1 tsp vinegar4 eggs2 slices whole-wheat bread, toasted
makes 2 servings
In saucepan, heat oil over medium heat; cook onion, salt, pepper & nutmeg, stirring often, until softened
Add flour, cook, stirring, for 1 minute
Whisk in milk & lemon juice SLOWLY; bring to a boil.
Reduce heat & simmer until thickened, about 5 minutes
Stir in spinach; simmer until bubbly, about 2 minutes
Meanwhile, in a shallow saucepan, poach eggs until white is firm and yolk is still runny - 3 minutes.
With slotted spoon, remove each egg & blot on paper towel
Spoon spinach mixture onto each toast; top with 2 eggs.
Sprinkle with parsley
Number of Servings: 2
Recipe submitted by SparkPeople user DANYMAN.
In saucepan, heat oil over medium heat; cook onion, salt, pepper & nutmeg, stirring often, until softened
Add flour, cook, stirring, for 1 minute
Whisk in milk & lemon juice SLOWLY; bring to a boil.
Reduce heat & simmer until thickened, about 5 minutes
Stir in spinach; simmer until bubbly, about 2 minutes
Meanwhile, in a shallow saucepan, poach eggs until white is firm and yolk is still runny - 3 minutes.
With slotted spoon, remove each egg & blot on paper towel
Spoon spinach mixture onto each toast; top with 2 eggs.
Sprinkle with parsley
Number of Servings: 2
Recipe submitted by SparkPeople user DANYMAN.
Nutritional Info Amount Per Serving
- Calories: 436.9
- Total Fat: 20.5 g
- Cholesterol: 427.2 mg
- Sodium: 1,140.0 mg
- Total Carbs: 41.0 g
- Dietary Fiber: 6.4 g
- Protein: 23.5 g
Member Reviews