Eggs in bread with wilted spinach and hollandaise
Delight in a scrumptious breakfast with Eggs in Bread featuring wilted spinach and creamy hollandaise sauce. This simple yet elegant dish combines crispy, buttery bread with perfectly cooked eggs and a touch of healthy greens, making it an ideal start to your day!
- 14 Apr 2024
- Cook time 5 min
- Prep time 5 min
- 4 Servings
- 3 Ingredients
Eggs in bread with wilted spinach and hollandaise is a delightful breakfast or brunch option that combines the rich flavors of buttery toast, creamy eggs, and savory hollandaise sauce with a nutritious touch of spinach. This simple yet sophisticated dish is perfect for impressing your guests or treating yourself to a special morning meal.
Ingredients:
Instructions:
- Using a round cookie cutter or an inverted glass, cut a circle out of the center of each bread slice. Set the bread circles aside; you can toast them alongside for extra dipping.
- Heat a large nonstick skillet over medium heat.
- Add half the butter to the skillet and let it melt.
- Place the bread slices in the skillet.
- Crack one egg into the center hole of each slice of bread.
- Cook the eggs until the whites are set but the yolks remain runny (about 2-3 minutes).
- Carefully flip the bread slices with eggs to cook the other side for an additional 1-2 minutes, ensuring the yolks remain slightly runny for a gooey texture.
- Remove the bread and eggs from the skillet and set them aside on a plate.
- In the same skillet, add the remaining butter.
- Once the butter has melted, add the spinach.
- Cook the spinach, stirring frequently, until it is wilted and tender (about 1-2 minutes).
- Remove the wilted spinach from the skillet and drain any excess liquid.
- If your hollandaise sauce is not already warm, gently heat it in a small saucepan over low heat, stirring occasionally, until it is warmed through. Be careful not to overheat or the sauce might separate.
- Place one slice of egg-filled bread on each plate.
- Top each with a portion of wilted spinach.
- Drizzle the warm hollandaise sauce over the top.
- Serve immediately while hot.
- Optionally, garnish with fresh herbs like parsley or chives for added color and flavor.
Tips:
- Use fresh, high-quality eggs.: The quality of the eggs can make a significant difference in the taste and texture of the dish.
- Hollow out the bread carefully.: Make sure to leave enough bread around the edges to hold the egg without it spilling over.
- Control the heat while cooking.: Cook the eggs on medium-low heat to ensure they cook evenly without burning the bread.
- Wilt the spinach just before serving.: This ensures that the spinach retains its bright color and fresh flavor.
- Warm the hollandaise sauce gently.: If you need to reheat the hollandaise, do it slowly over low heat to avoid curdling.
- Experiment with bread varieties.: While white bread is traditional, you can try sourdough or whole grain bread for a different flavor and texture.
With its beautiful presentation and harmonious blend of flavors, eggs in bread with wilted spinach and hollandaise sauce is sure to become a favorite in your household. Not only is it delicious, but it's also relatively quick and easy to prepare, making it an ideal choice for busy mornings or relaxed weekend brunches.
| Nutrition Facts | |
|---|---|
| Serving Size | 120 grams |
| Energy | |
| Calories 340kcal | 14% |
| Protein | |
| Protein 10g | 7% |
| Carbohydrates | |
| Carbohydrates 18g | 5% |
| Fiber 0.94g | 2% |
| Sugar 2.09g | 2% |
| Fat | |
| Fat 27g | 30% |
| Saturated 13g | 44% |
| Cholesterol 290mg | - |
| Vitamins | |
| Vitamin A 220ug | 25% |
| Choline 180mg | 32% |
| Vitamin B1 0.22mg | 19% |
| Vitamin B2 0.31mg | 24% |
| Vitamin B3 1.71mg | 11% |
| Vitamin B6 0.08mg | 5% |
| Vitamin B9 88ug | 21% |
| Vitamin B12 0.51ug | 21% |
| Vitamin C 2.65mg | 3% |
| Vitamin E 0.78mg | 5% |
| Vitamin K 44ug | 36% |
| Minerals | |
| Calcium, Ca 110mg | 8% |
| Copper, Cu 0.05mg | 0% |
| Iron, Fe 2.11mg | 19% |
| Magnesium, Mg 24mg | 6% |
| Phosphorus, P 140mg | 11% |
| Potassium, K 150mg | 4% |
| Selenium, Se 24ug | 43% |
| Sodium, Na 470mg | 31% |
| Zinc, Zn 0.97mg | 9% |
| Water | |
| Water 60g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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