Sauteed Spinach & Egg Toast
3 large EGG yolks 1/4 cup water 2 tbsp. lemon juice 1/2 cup cold unsalted butter, cut into 8 pieces 1/8 tsp. paprika dash pepper 1 tsp. olive oil 1/2 package 8 oz. baby spinach 1 tsp. minced fresh garlic 1/4 small onion, thinly sliced 1 thick slice country white bread Cooking spray 1 large EGG
Yields: 1 serving
- Nutritional Information
Per Serving: 1 topped piece of toast
Total Fat: 20 g
Saturated fat: 8 g
Polyunsaturated fat: 2 g
Monounsaturated fat: 8 g
Cholesterol: 252 mg
Sodium: 456 mg
Carbohydrates: 36 g
Dietary Fiber: 8 g
Protein: 14 g
Vitamin A: 4579.2 IU
Vitamin D: 55.9 IU
Folate: 76.0 mcg
Calcium: 162.8 mg
Iron: 6.1 mg
Choline: 185.4 mg
For Hollandaise Sauce, BEAT egg yolks, water and lemon juice in a small saucepan. COOK on very low heat, stirring constantly, until yolk mixture bubbles at edge. STIR in butter, 1 piece at a time, until melted and sauce thickens. STIR in seasonings. REMOVE from heat; set aside.
Meanwhile, HEAT olive oil in medium size skillet on medium heat. SAUTE spinach, onion and garlic 8 to 10 minutes or until onions are soft.
SPRAY a small skillet with cooking spray. FRY egg according to personal preference for doneness.
TOP bread with spinach mixture. PLACE egg on top. SPOON 1 tablespoon of the Hollandaise Sauce over egg. REFRIGERATE remaining Hollandaise Sauce for another use.
Fresh eggs are best for frying or poaching.
To FRY an egg, spray small skillet with cooking spray OR add 1 teaspoon to 2 tablespoons butter or vegetable oil. HEAT skillet on medium-high heat. SLIP egg into pan and immediately reduce heat to low. COOK slowly until white is completely set and yolk begins to thicken. BASTE egg with butter OR turn over to cook both sides.
To POACH an egg, bring 2 to 3-inches of water to boiling in deep skillet or omelet pan. BREAK cold egg into a custard cup. SLIP egg into water. COOK until whites are completely set and yolk begins to thicken but is not hard, about 3 to 5 minutes. REMOVE carefully with a slotted spoon.
A poached egg may be prepared instead of a fried egg to top the toast.