SPINACH SALAD WITH EGG BRUNCH
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 1
Ingredients
BACON (1 SLICE FRIED CRISP -DO NOT DRAIN)ONION (1/4 AMALL DICED)MUSHROOMS (1/2 C DICEDBALSAMIC VINIGAR (1/4 - 1/3 C)2 EGGS FRIED (OVER EASY OR HOW DESIRED)FRESH SPINACH (1 1/2 - 2 C)(I USE 2 CUPS IN THE NUTRITIONAL INFO)
FRY BACON IN SMALL PAN, CRUMBLE (DO NOT REMOVE OR DRAIN GREASE)
ADD ONIONS AND MUSHROOMS; SAUTE TILL SOFT
SLOWLY ADD BALSAMIC VINEGAR AND SIMMER ABOUT 5 MINUTES
REMOVE FROM HEAT (MAY POUR INTO A CUP FOR NOW)
FRY EGGS TO DESIRED DONENESS IN SAME PAN OR CLEAN PAN (I USE SAME PAN AFTER POURING DRESSING INTO CUP)
PLACE 1 1/2 - 2 CUPS SPINACH INTO BOWL
POUR HOT DRESSING OVER SPINACH AND TOSS (THIS WILL WILT SPINACH SLIGHTLY)
PLACE EGGS OVER TOP AND ENJOY
Serving Size: 1 SERVING
Number of Servings: 1
Recipe submitted by SparkPeople user GODDESS481.
ADD ONIONS AND MUSHROOMS; SAUTE TILL SOFT
SLOWLY ADD BALSAMIC VINEGAR AND SIMMER ABOUT 5 MINUTES
REMOVE FROM HEAT (MAY POUR INTO A CUP FOR NOW)
FRY EGGS TO DESIRED DONENESS IN SAME PAN OR CLEAN PAN (I USE SAME PAN AFTER POURING DRESSING INTO CUP)
PLACE 1 1/2 - 2 CUPS SPINACH INTO BOWL
POUR HOT DRESSING OVER SPINACH AND TOSS (THIS WILL WILT SPINACH SLIGHTLY)
PLACE EGGS OVER TOP AND ENJOY
Serving Size: 1 SERVING
Number of Servings: 1
Recipe submitted by SparkPeople user GODDESS481.
Nutritional Info Amount Per Serving
- Calories: 329.9
- Total Fat: 24.0 g
- Cholesterol: 432.0 mg
- Sodium: 362.4 mg
- Total Carbs: 11.5 g
- Dietary Fiber: 2.0 g
- Protein: 17.2 g
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