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Egg and Wilted Spinach Salad

Makes: 4 servings
Prep 30 mins Cook 11 mins to 14 mins
Egg and Wilted Spinach Salad
Ingredients
  • 1 5 - 6  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)
  • Servings Per Recipe 4,
  • cal. (kcal) 412,
  • Fat, total (g) 28,
  • chol. (mg) 444,
  • sat. fat (g) 10,
  • carb. (g) 21,
  • Monosaturated fat (g) 13,
  • Polyunsaturated fat (g) 3,
  • fiber (g) 3,
  • sugar (g) 16,
  • pro. (g) 20,
  • vit. A (IU) 2964,
  • vit. C (mg) 14,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 1,
  • Niacin (mg) 0,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 60,
  • Cobalamin (Vit. B12) (g) 2,
  • sodium (mg) 686,
  • Potassium (mg) 317,
  • calcium (mg) 242,
  • iron (mg) 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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