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Poached Eggs over Spinach & Mushrooms

 
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Yield

4

servings

Prep

5

min

Cook

10

min

Ready

15

min

Trans-fat Free, Low Carb, Low Sodium
 

Ingredients

4 large eggs
free-range
1 teaspoon vinegar
light,rice, white wine, or apple cider
1 tablespoon vegetarian chicken broth, non-fat, low-sodium
*
½ each onions
chopped
2 cups mushrooms
crimini
*
1 medium tomatoes
seeds and excess pulp removed, chopped
3 medium garlic cloves
chopped
*
10 ounces spinach, frozen
thawed and excess water removed
1 x salt and black pepper
to taste, freshly ground pepper
*

Directions

Chop onions and garlilc and let sit for 5 minutes to bring out their health-promoting properties.

Bring water to a high simmer in a 10-inch skillet with 1 teaspoon of vinegar.

In a separate skillet heat 1 tablespoon broth.

Healthy Sauté onion and mushrooms in broth for 3 minutes over medium heat stirring frequently.

Add tomato, garlic, spinach, salt and pepper and sauté for another 2 to 3 minutes.

When water comes to a high simmer poach eggs for about 5 minutes, or until whites are firm.

Remove from water with a slotted spoon and place over spinach mixture.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 123g (4.3 oz)
Amount per Serving
Calories 9151% of calories from fat
 % Daily Value *
Total Fat 5g 8%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 212mg 71%
Sodium 99mg 4%
Total Carbohydrate 1g 1%
Dietary Fiber 2g 6%
Sugars g
Protein 16g
Vitamin A 76% Vitamin C 9%
Calcium 7% Iron 9%
* based on a 2,000 calorie diet How is this calculated?

 

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