The recipe POACHED EGG AND SPINACH OPEN FACED BREAKFAST

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POACHED EGG AND SPINACH OPEN FACED BREAKFAST recipe is a meal that takes several minutes to make. If you enjoy for , you will like POACHED EGG AND SPINACH OPEN FACED BREAKFAST!

POACHED EGG AND SPINACH OPEN FACED BREAKFAST

POACHED EGG AND SPINACH OPEN FACED BREAKFAST Recipe
POACHED EGG AND SPINACH OPEN FACED BREAKFAST

QUICK, TASTY and FILLING BREAKFAST, LUNCH OR DINNER.

How Long Does POACHED EGG AND SPINACH OPEN FACED BREAKFAST Recipe Take To Prepare?

POACHED EGG AND SPINACH OPEN FACED BREAKFAST takes several minutes to prepare.


How Long Does POACHED EGG AND SPINACH OPEN FACED BREAKFAST Recipe Take To Cook?

POACHED EGG AND SPINACH OPEN FACED BREAKFAST takes several minutes to cook.


How Many Servings Does POACHED EGG AND SPINACH OPEN FACED BREAKFAST Recipe Make?

POACHED EGG AND SPINACH OPEN FACED BREAKFAST makes 1 servings.


What Are The Ingredients For POACHED EGG AND SPINACH OPEN FACED BREAKFAST Recipe?

The ingredients for POACHED EGG AND SPINACH OPEN FACED BREAKFAST are:

2 large Poached Egg
1 dash Pepper, black
0.25 cup Kraft 2% Shredded Cheddar Cheese
0.24 tbsp Extra Virgin Olive Oil
1 serving Publix Whole Wheat Whole Grain Sandwich Bread
0.10 tsp Morton coarse Kosher Salt
1.5 cup Baby Spinach (raw)


How Do I Make POACHED EGG AND SPINACH OPEN FACED BREAKFAST?

Here is how you make POACHED EGG AND SPINACH OPEN FACED BREAKFAST:

POACH EGGS, SAUTE' SPINACH IN OLIVE OIL, PEPPER AND SCANT SALT. TOAST WHOLE WHEAT BREAD, PLACE CHEESE ON TOAST, TOP WITH HOT SPINACH THEN EGGS. TOP WITH EXTRA CRACKED PEPPER IF DESIRED. I often use frozen spinach (approx. 1/2 cup). just thaw in microwave a few seconds before sauteing.


What's The Nutritional Info For POACHED EGG AND SPINACH OPEN FACED BREAKFAST?

The nutritional information for POACHED EGG AND SPINACH OPEN FACED BREAKFAST is:

  • Servings Per Recipe: 1
  • Amount Per Serving
  • Calories: 371.1
  • Total Fat: 20.3 g
  • Cholesterol: 442.0 mg
  • Sodium: 948.5 mg
  • Total Carbs: 24.1 g
  • Dietary Fiber: 4.5 g
  • Protein: 26.0 g

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