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 Swiss chard may be swapped for the spinach as in this photo, but chard requires advance steaming to be sufficiently tender. Then drain and add in Step 4 below. |
 Cook eggs just until they are set but yolks still soft. Swiss chard was substituted for spinach in this batch (see note under Photo 1.) |
 My initial test run with this recipe used spinach. Delish! |
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Take eggs to the next dimension with this healthy breakfast or brunch dish. With a side of garlic toast, fruit and beverage, 1 egg on a bed of spinach makes a serving for us. But plan 2 egg-portions for hearty appetites. Leftovers keep well for tomorrow's breakfast.
Ingredientes
- 2 tablespoons olive oil
- 10 button mushrooms, sliced
- 1/2 cup onions, chopped
- Salt and pepper to taste
- 1 heaping teaspoon garlic, minced (about 2 cloves)
- Dash hot sauce
- Dash red pepper seeds
- 2 medium tomatoes, chopped
- 1/4 cup dry white wine
- 1 6-ounce bag baby spinach, pre-washed
- 4 eggs
- Cheese for garnish such as feta, Parmesan, etc.
- 6 large basil leaves, cut into thin strips for garnish
Direcciones
- Heat olive oil in skillet on medium high. Brown mushrooms on both sides.
- Add onion and season lightly with salt and pepper. Saute for 1 minute.
- Add garlic, hot sauce, red pepper seeds. Add tomatoes and wine; saute for an additional minute.
- Add spinach and toss until wilted. Make 4 indentations evenly spaced in spinach mixture with back of spoon. Carefully crack one egg into each indentation. Sprinkle with a little salt and pepper.
- Sprinkle cheese and basil strips on top of all. Cover and cook just until eggs are set but yolks are soft.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 178g | |
| Recipe makes 4 servings | |
| Calories 189 | |
| Calories from Fat 122 | 65% |
| Total Fat 13.7g | 17% |
| Saturated Fat 3.82g | 15% |
| Trans Fat 0.0g | |
| Cholesterol 193mg | 64% |
| Sodium 139mg | 6% |
| Potassium 416mg | 12% |
| Total Carbs 6.11g | 2% |
| Dietary Fiber 1.7g | 6% |
| Sugars 2.91g | 2% |
| Protein 8.92g | 14% |
