Poached Egg, Sautéed Greens and Sweet Potato Bowl
1 Review(s)
Healthy Living
15 Min
Prep : 15 Min
Put a twist on your morning eggs with this Poached Egg, Sautéed Greens and Sweet Potato Bowl. The sweet potatoes team up with the sautéed spinach to transform ordinary poached eggs into bowls full of flavour. Enjoy!
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2 Servings
Original recipe yields 2 Servings
This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.
1
2 Tbsp. Kraft Extra Virgin Olive Oil Tuscan Italian Dressing
2
1 tsp. Lea & Perrins Worcestershire Sauce
3
1 sweet potato (1/2 lb./225 g), peeled, cut into 1/2-inch pieces
4
4 cups tightly packed baby spinach leaves
5
2 eggs, poached
6
2 tsp. chopped pistachios
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How do I make it ?
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Step 1
Mix dressing and Worcestershire sauce until blended. Step 2
Place potatoes in large skillet. Add just enough water to cover potatoes; cover with lid. Bring water to boil; simmer on medium-low heat 8 min. or just until potatoes are tender. Step 3
Drain potatoes, reserving about 2 Tbsp. water in skillet. Push potatoes to side of skillet with spoon. Add spinach to other side of skillet; cover. Cook 2 min. or just until spinach is wilted. Add dressing mixture; cook and stir 1 min. Step 4
Spoon potato mixture into 2 serving bowls; top with eggs. Sprinkle with nuts. Kraft Kitchen Tips!
How to Poach Eggs on the Stove Top
Add 3 cups water to medium skillet or saucepan; stir in 1 tsp. Heinz Distilled White Vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water at a gentle simmer. Break eggs, 1 at a time, into small bowl. Holding bowl close to water’s surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels. Trim off rough edges, if desired.
Note
Poach the eggs in a skillet while the potato mixture is cooking in a separate skillet.
Nutrition
Calories
230
Calories From Fat
0
% Daily Value
Fat 9 g
Saturated fat 2 g
10 %
Cholesterol 195 mg
Sodium 420 mg
18 %
Carbohydrate 28 g
Fibre 6 g
Sugars 8 g
Protein 11 g
Vitamin A
510 %
Vitamin C
80 %
Calcium
15 %
Iron
40 %
Servings
2 servings, 1/2 recipe (237 g) each
Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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