Egg and Wilted Spinach Salad

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6 users rated this recipe an average rating of 5.0
  • Makes: 4 servings
  • Prep: 30 mins
  • Cook: 11 mins to 14 mins
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Egg and Wilted Spinach Salad
Ingredients
1
5 ounce bag baby spinach
2
medium Granny Smith apples, cored and sliced
3
tablespoons olive oil
2
tablespoons balsamic vinegar
1
tablespoon honey
8
eggs
4
ounces blue cheese, crumbled (1/2 cup)
Directions
  1. In a large serving bowl place spinach; set aside.
  2. In a very large skillet cook apple slices in 2 tablespoons of the olive oil for 3 to 4 minutes or until tender. Stir in balsamic vinegar and honey. Bring to just boiling. Add to spinach in serving bowl; toss to just combine and slightly wilt.
  3. In the same skillet heat remaining 1 tablespoon olive oil over medium heat. Break four eggs into skillet. Sprinkle with half of the blue cheese, 1/8 teaspoon each salt and pepper. Reduce heat to low; cook 4 to 5 minutes or until whites are set. For more doneness, cover the last 2 minutes. Repeat with remaining eggs and blue cheese. Place two eggs on each serving. Makes 4 servings.
Nutrition Facts (Egg and Wilted Spinach Salad)
    Per serving:
  • 412 kcal cal.,
  • 28 g fat
  • (10 g sat. fat,
  • 3 g polyunsaturated fat,
  • 13 g monounsatured fat),
  • 444 mg chol.,
  • 686 mg sodium,
  • 21 g carb.,
  • 3 g fiber,
  • 16 g sugar,
  • 20 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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