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

Source: Better Homes and Gardens

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Recipe Summary

total:
15 mins
Servings:
1
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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Nutrition Facts

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