Deconstructed Eggs Florentine

Deconstructed Eggs Florentine
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Nutritional Info
  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 312.9
  • Total Fat: 13.4 g
  • Cholesterol: 214.6 mg
  • Sodium: 111.5 mg
  • Total Carbs: 35.0 g
  • Dietary Fiber: 4.3 g
  • Protein: 14.6 g

View full nutritional breakdown of Deconstructed Eggs Florentine calories by ingredient


Introduction

One of my FAVORITE dishes is Eggs Benedict Florentine! I just stumbled upon a recipe with quinoa, spinach and a fried egg. So I quickly ran to the kitchen, being that I had all that I needed on hand, and went to work. One of my FAVORITE dishes is Eggs Benedict Florentine! I just stumbled upon a recipe with quinoa, spinach and a fried egg. So I quickly ran to the kitchen, being that I had all that I needed on hand, and went to work.
Number of Servings: 1

Ingredients

    1/2 cup cooked quinoa
    1 egg
    1/2 medium tomato, diced
    1 cup fresh baby spinach
    *drizzle of olive oil
    2 T water
    salt and garlic to taste

    *nutritional value of the recipe is calculated using 1 teaspoon of olive oil.

Tips

Great use for leftover quinoa!!!!


Directions

Over medium heat, lightly drizzle a medium nonstick pan with olive oil. Add cooked quinoa, spinach and diced tomatoes. Saute until spinach slightly wilts. Remove to your serving plate. Reduce heat to low (very low) and to the same pan crack egg into pan, add 2 T water (lightly salt egg if desired) cover the pan and let the egg steam for about 4 minutes or so. The yolk in the center should still be runny and the white be stiff (completely cooked through). Slide egg onto quinoa mixture and voila!!!

Serving Size: makes one serving

Number of Servings: 1

Recipe submitted by SparkPeople user DEEDSNC.