Cook so the yolks are still a bit runny, then dunk the pretzel sticks in the egg come breakfast time.




  • In a small saucepan bring 1/2 inch water to boiling. Using tongs place two whole eggs in saucepan; reduce heat to medium. Simmer, covered, for 6 minutes. Pour off hot water; gently shake eggs in pan to crack shells. Fill pan with cold water; let stand for 30 seconds. Carefully peel and halve eggs. Place eggs on 1/2 cup sautéed spinach spritzed with 1/2 tsp. lemon juice. Sprinkle with 1/2 tsp. snipped chives and dash salt. Toast two 1/2-inch-thick slices baguette-style pretzel bread; cut into strips. Serve strips with egg for dipping.


Nutrition Facts

293 calories; 13 g total fat; 3 g saturated fat; 2 g polyunsaturated fat; 4 g monounsaturated fat; 372 mg cholesterol; 498 mg sodium. 142 mg potassium; 24 g carbohydrates; 3 g fiber; 3 g sugar; 18 g protein; 0 g trans fatty acid; 7895 IU vitamin a; 33 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 261 mcg folate; 1 mcg vitamin b12; 163 mg calcium; 5 mg iron;