175 calories
1. Heat the oil in a skillet over medium-high heat. Add the spinach and cook until wilted.
2. Combine the yogurt and pesto. Stir 1/4 cup into the spinach and remove the heat. Cover to keep warm.
3. Meanwhile, heat a medium saucepan containing 1" of water to a boil over high heat. Add the vinegar and salt and reduce the heat to low. Break an egg into a custard cup and gently tip the egg into the water. Repeat with the remaining 3 eggs. Cover and simmer, shaking the pan 2 or 3 times, for 3 to 5 minutes for a soft-cooked yolk or until the whites are completely set and the yolks begin to thicken.
4 Plan an egg muffin half on each of 4 warm plates. Spoon 1/4 of the spinach onto each muffin. Remove the eggs with a slotted spoon, and drain over paper towels (still in the spoon), before placing on the spinach.
5. Stir 1 tablespoon of the poaching liquid into the yogurt mixture to make it smoother. Spoon evenly over each egg and grind some pepper over top.
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Serving Size: 1 Serving (190g) | ||
Recipe Makes: 4 Servings | ||
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Calories: 192 | ||
Calories from Fat: 116 (60%) | ||
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Amt Per Serving | % DV | |
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Total Fat 12.8g | 17 % | |
Saturated Fat 3.9g | 20 % | |
Monounsaturated Fat 5g | ||
Polyunsanturated Fat 1.7g | ||
Cholesterol 528.8mg | 163 % | |
Sodium 334.5mg | 12 % | |
Potassium 350.9mg | 9 % | |
Total Carbohydrate 2.8g | 1 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 1.5g | ||
Protein 16.8g | 24 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 192
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