Wash and dry spinach.
Boil salted water to poach the eggs. Cook for about 3.5 minutes or until done to your liking.
In a small pot warm the vinegar on high to reduce by half.
Away from the heat, incorporate cold cubes of butter and beat.
Arrange the spinach on the plates.
Place poached egg on spinach, cover with warm dressing and fresh ground pepper to taste.
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|Serving Size: 1 Serving (361g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 120 (55%)|
|Amt Per Serving||% DV|
|Total Fat 13.4g||18 %|
|Saturated Fat 8.1g||40 %|
|Monounsaturated Fat 3.3g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 35.4mg||11 %|
|Sodium 374mg||13 %|
|Potassium 1331.9mg||35 %|
|Total Carbohydrate 17.3g||5 %|
|Dietary Fiber 4.4g||18 %|
|Sugars, other 12.8g|
|Protein 10g||14 %|
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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: 218
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