Breakfast

spinach egg english muffin is for Breakfast.

spinach egg english muffin takes several minutes to prepare.

spinach egg english muffin takes several minutes to cook.

spinach egg english muffin makes 2 servings.

The ingredients for spinach egg english muffin are:

2 tablespoons vinegar
1 medium muffin, halved (or 2 crumpets)
200g frozen spinach (or 400g fresh spinach leaves, stems removed)
freshly grated nutmeg
2 tablespoons low-fat creme fraiche
2 medium eggs
salt and freshly ground black pepper

Here is how you make spinach egg english muffin:

Step 1 Out a pan of water on to boil and add the vinegar.Step 2 Toast the muffin halves or the crumpets until lightly browned. Meanwhile, heat the spinach through on a saucepan, season to taste and add some freshly ground nutmeg with the cr?me fra?che.Step 3 When the water is at a boil, break the eggs into a small cup and then carefully slide them into the water. Turn the heat down and simmer for 3 minutes until the white has set and it firm, but the yolks are still soft and runny.Step 4 Remove the eggs from the water with a slotted spoon. Spoon the warm, cooked spinach on top of the muffin halves or crumpets and then put the eggs on top of the spinach. Season with salt and freshly ground black pepper and serve straight away.Serving Size: 1 muffin eachNumber of Servings: 2Recipe submitted by SparkPeople user SCHMICA.

The nutritional information for spinach egg english muffin is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 193.9

• Total Fat: 7.8 g
• Cholesterol: 186.0 mg
• Sodium: 257.6 mg
• Total Carbs: 20.0 g
• Dietary Fiber: 4.1 g
• Protein: 12.4 g