Dress up your standard eggs with some colorful greens. Use spinach, arugula or kale and you’ll be guaranteed a plethora of vitamins and minerals to help keep you going throughout the day.
Make 2 beds of 2 cups greens each and set aside.
Heat the butter in a large nonstick skillet over medium and add the shallots. Cook for 2–3 minutes or until softened. Add the vinegar and Dijon and stir constantly for about 10 seconds. Pour the mixture over the greens.
Return the pan to the burner and crack four eggs carefully into the pan. Cook to desired doneness, flipping once. Place 2 fried eggs carefully over the top of each plate of greens.
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Serving Size: 1 Serving (447g) | ||
Recipe Makes: 2 Servings | ||
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Calories: 345 | ||
Calories from Fat: 185 (54%) | ||
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Amt Per Serving | % DV | |
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Total Fat 20.6g | 27 % | |
Saturated Fat 12.4g | 62 % | |
Monounsaturated Fat 5.3g | ||
Polyunsanturated Fat 1.2g | ||
Cholesterol 55.6mg | 17 % | |
Sodium 498.4mg | 17 % | |
Potassium 1089.8mg | 29 % | |
Total Carbohydrate 30.6g | 9 % | |
Dietary Fiber 2.8g | 11 % | |
Sugars, other 27.7g | ||
Protein 13.7g | 20 % | |
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: 345
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