Eggs with Creamed Spinach
Serve with Broiled Sliced Tomatoes • Toasted Rye Bread.
Servings: 4
Ingredients:
Eggs with Creamed Spinach
Photography by Michael Alberstat
| Nutritional Info | |
| Per serving (with 1 slice rye bread each): about | - |
| cal | 337 |
| pro | 21 g |
| total fat | 16 g |
| sat. fat | 5 g |
| carb | 28 g |
| fibre | 5 g |
| chol | 379 mg |
| sodium | 843 mg |
| % RDI: | - |
| calcium | 30% |
| iron | 26% |
| vit A | 98% |
| vit C | 25% |
| folate | 84% |
Suggested Recipes
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1 tbsp (15 mL) vegetable oil
1 onion, finely chopped
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) each ground nutmeg and pepper
2 tbsp (25 mL) all-purpose flour
1-1/2 cups (375 mL) milk
1 tsp (5 mL) lemon juice
2 pkg (each 300 g) frozen spinach, thawed and squeezed dry
1 tsp (5 mL) vinegar
8 eggs
4 to 8 slices rye bread, toasted
1 tbsp (15 mL) chopped fresh parsley
Preparation:
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.
Tags:
Dinner Club; Main Course; Eggs; Vegetables; Cheese/Other Dairy; Poach; Make It Tonight;
Source
Canadian Living Magazine: November 2003
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