Rating: 3.5 stars
18 Ratings
  • 5 star values: 5
  • 4 star values: 6
  • 3 star values: 3
  • 2 star values: 4
  • 1 star values: 0

Serve protein-packed eggs over a side of spinach sauteed with mushrooms, walnuts, and Gruyère cheese.

Adam Hickman
Recipe by Cooking Light March 2012

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Read the full recipe after the video.

Recipe Summary

Yield:
Serves 4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat a large Dutch oven over medium-high heat. Add 1 teaspoon oil. Add spinach; sauté 2 minutes. Remove spinach from pan; drain, cool slightly, and squeeze out excess moisture. Add remaining oil to pan. Add garlic and shallots; sauté 3 minutes. Add sage, 1/2 teaspoon thyme, 1/4 teaspoon pepper, salt, and mushrooms; sauté 7 minutes. Stir in spinach, 1/2 cup walnuts, red wine vinegar, and cheese; cook 30 seconds.

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  • Combine 8 cups water and white vinegar in a large saucepan, and bring to a simmer. Break each egg gently into pan. Cook 3 minutes. Remove eggs using a slotted spoon. Spoon 2/3 cup mushroom mixture onto each of 4 plates. Top each serving with 1 egg. Sprinkle evenly with remaining thyme, pepper, and walnuts.

Nutrition Facts

350 calories; fat 24.3g; saturated fat 5.5g; mono fat 7.5g; poly fat 10.2g; protein 17.4g; carbohydrates 18.4g; fiber 5.1g; cholesterol 196mg; iron 4.4mg; sodium 383mg; calcium 257mg.
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