Eggs with Creamed Spinach

Eggs with Creamed Spinach Do Not Use Author: Canadian Living Credits: Eggs with Creamed Spinach Do Not Use

Serve with Broiled Sliced Tomatoes • Toasted Rye Bread.

  • Portion size 4 servings
  • Credits : Canadian Living Magazine: November 2003

Ingredients

  • 1 tablespoon vegetable oil
  • 1 onion finely chopped
  • 3/4 teaspoons salt
  • 1/4 teaspoon ground nutmeg
  • 1/4 teaspoon pepper
  • 2 tablespoons all-purpose flour
  • 1 1/2 cup milk
  • 1 teaspoon lemon juice
  • 2 pkg (300 g each) frozen spinach thawed and squeezed dry
  • 1 teaspoon vinegar
  • 8 eggs
  • 4 slices rye bread toasted
  • 1 tablespoon fresh parsley chopped

Method

In saucepan, heat oil over medium heat; cook onion, salt, nutmeg and pepper until softened, about 5 minutes. Add flour; cook, stirring, for 1 minute.

Whisk in milk and lemon juice; bring to boil. Reduce heat and simmer until thickened, about 10 minutes. Stir in spinach; simmer until bubbly, about 2 minutes.

Meanwhile, in shallow saucepan, bring 3 inches (8 cm) water and vinegar to boil; reduce heat to simmer. Break each egg into small dish and gently slip egg into water; poach until white is firm and yolk is still runny, 3 to 5 minutes. With slotted spoon, remove each egg and blot bottom of spoon on towel.

Spoon spinach mixture onto each toast; top with 2 eggs. Sprinkle with parsley.

Nutritional facts <b>Per serving (with 1 slice rye bread each):</b> about

  • Sodium 843 mg
  • Protein 21 g
  • Calories 337.0
  • Total fat 16 g
  • Cholesterol 379 mg
  • Saturated fat 5 g
  • Total carbohydrate 28 g

%RDI

  • Iron 26.0
  • Fibre 0.0
  • Folate 84.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 30.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 98.0
  • Vitamin C 25.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Eggs with Creamed Spinach

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