2 Serves
21 Mins
15 g
7 g
10 g
In a frying pan over medium heat, sauté the chopped bacon and diced onion until the bacon is crisp and the onions are translucent.
Ingredients, vitamins, and health benefits
Bacon
Onion
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KenyanVitamin E
2 mg / 15 mgVitamin K
287 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
169 µg / 400 µgCalcium
172 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
530 mg / 4,700 mgSodium
773 mg / 2,300 mgZinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgFiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
5 gAlcohol
0 g
While the bacon cooks, bring a pot of water to a gentle simmer and add the white vinegar.
Add the fresh spinach to the frying pan with the bacon and onions, tossing with tongs until just wilted.
Gently crack the eggs into the simmering water one at a time and poach for 3 minutes until the whites are set but the yolks remain runny.
Divide the spinach mixture between two plates, top each with two poached eggs, season with salt and black pepper, and serve with toasted baguette.
Water
White Vinegar
Spinach
Egg
Salt
Black Pepper
Baguette
Vitamin A
437 µg / 900 µgVitamin C
20 mg / 90 mgVitamin D
2 µg / 20 µgVitamin E
2 mg / 15 mgVitamin K
287 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
1 mg / 16 mgVitamin B5
2 mg / 5 mgVitamin B6
0 mg / 1.7 mgVitamin B12
1 µg / 2.4 µgFolate
169 µg / 400 µgCalcium
172 mg / 1,300 mgIron
3 mg / 18 mgMagnesium
73 mg / 420 mgPhosphorus
239 mg / 1,250 mgPotassium
530 mg / 4,700 mgSodium
Fiber
2 g / 28 gSugar
2 g / 50 gSaturated Fat
3 g / 20 gCholesterol
372 mg / 300 mgCaffeine
0 mgNet Carbs
30
g31
g33
g
Zinc
2 mg / 11 mgCopper
0 mg / 0.9 mgManganese
1 mg / 2.3 mgSelenium
32 µg / 55 µgAlcohol
0 g