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Eggs with Creamed Spinach

By The Canadian Living Test Kitchen

Tested till perfect

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Eggs with Creamed Spinach

This recipe makes 4 servings

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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

Serve with Broiled Sliced Tomatoes • Toasted Rye Bread.

Ingredients

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

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.

Source : Canadian Living Magazine: November 2003

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