Eggs and Pretzel Bread

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

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  • Makes: 1 servings
  • Serving Size: 2 eggs, 1/2 cup spinach, and 2 slices bread each
  • Start to Finish: 15 mins

Eggs and Pretzel Bread

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Directions

  1. 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 sauteed 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 (Eggs and Pretzel Bread)

  • Per serving:
  • 293 kcal ,
  • 13 g fat
  • (3 g sat. fat ,
  • 2 g polyunsaturated fat ,
  • 4 g monounsaturated fat ),
  • 372 mg chol. ,
  • 498 mg sodium ,
  • 24 g carb. ,
  • 3 g fiber ,
  • 3 g sugar ,
  • 18 g pro.
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