Poached Eggs Florentine
13June/2013

Poached Eggs Florentine

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Start your day right with this energy-revving breakfast!


Photo: Peter Chou

Ready in 15 minutes • Makes 1 serving

 

Ingredients

  • 2 cups fresh spinach
  • 2 whole, free-range eggs
  • 1 whole wheat English muffin

Instructions

  1. Add 1/4 cup water to a small pan set on medium heat.
  2. Add spinach, crack eggs overtop and cover with a lid for 5 minutes, or until there are no visible runny egg whites. Use a glass lid if you have one.
  3. Toast English muffin while eggs cook.
  4. Place one egg and half the spinach on top of each muffin half and serve.
Nutrients per serving (278 g): Calories: 313, Total Fats: 12 g, Saturated Fat: 4 g, Trans Fat: 0 g, Cholesterol: 424 mg, Sodium: 633 mg, Total Carbohydrates: 32 g, Dietary Fibre: 5 g, Sugars: 3 g, Protein: 22 g, Iron: 6 mg

Source Url: http://www.oxygenmag.com.au/Nutrition/tabid/620/entryid/1000/Poached-Eggs-Florentine.aspx
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