2 Serves
65 Mins
103 g
87 g
21 g
Prepare the spinach by washing and drying it thoroughly, then slice the English muffins in half using a chefs knife.
Ingredients, vitamins, and health benefits
Fresh Spinach
Flag a recipe, ingredient, instruction, timing, or safety issue for review.
Vitamin K
2321 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1065 µg / 400 µgCalcium
731 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
506 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
4129 mg / 4,700 mgSodium
4064 mg / 2,300 mgZinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
139 µg / 55 µgFiber
13 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
74 gAlcohol
0 g
Heat olive oil in a frying pan over medium heat and sauté the fresh spinach until just wilted, then season with salt and pepper.
Bring water to a gentle simmer in a poaching pan and carefully poach the eggs until the whites are set but the yolks remain runny.
Toast the English muffins, top each half with the sautéed spinach, place a poached egg on top, and drizzle with hollandaise sauce before serving.
English Muffins
Olive Oil
Salt
Black Pepper
Egg
Hollandaise Sauce
Vitamin A
2285 µg / 900 µgVitamin C
135 mg / 90 mgVitamin E
11 mg / 15 mgVitamin K
2321 µg / 120 µgVitamin B1
1 mg / 1.2 mgVitamin B2
4 mg / 1.3 mgVitamin B3
7 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
1 mg / 1.7 mgVitamin B12
0 µg / 2.4 µgFolate
1065 µg / 400 µgCalcium
731 mg / 1,300 mgIron
15 mg / 18 mgMagnesium
506 mg / 420 mgPhosphorus
580 mg / 1,250 mgPotassium
4129 mg / 4,700 mgSodium
Fiber
13 g / 28 gSugar
14 g / 50 gSaturated Fat
6 g / 20 gCholesterol
14 mg / 300 mgCaffeine
0 mgNet Carbs
0
g3
g4
g.jpg)
Algerian
Zinc
4 mg / 11 mgCopper
1 mg / 0.9 mgManganese
4 mg / 2.3 mgSelenium
139 µg / 55 µgAlcohol
0 g