Recipe: Sunny Side Up Eggs with Spinach, Mushrooms and Back Bacon
Watch Rose on Breakfast Television as she demonstrates how to make a delicious and healthy breakfast the whole family will enjoy!
Serves 6
Spray large skillet with vegetable oil spray; add cornmeal back bacon and sauté on medium heat for 2 minutes per side until lightly browned. Remove from pan and wipe clean. Spray pan, add oil, and sauté onions and garlic for 5 minutes until tender. Add spinach and sauté until wilted. Add feta cheese; set aside. Spray pan, heat and carefully crack 6 eggs (use two pans if necessary). On medium heat cook for about 3 – 5 minutes until done to your preference. Place slice of back bacon on each toasted English muffin, top with spinach mixture, then egg over top.
| 6 slices2 tsp.
1 ½ cups 1 tsp. 4 cups 4 cups 2 Tbsp. 6 3 |
Pillar’s Simply Free™ Cornmeal Back Baconvegetable oil
onion, chopped garlic, crushed button mushrooms, diced fresh baby spinach leaves light feta cheese, crumbled eggs English muffins, toasted |
6 slices10 ml
375 ml 5 ml 1 L 1 L 30 ml 6 3 |
Nutritional Analysis per Serving
Calories 230
Protein 11.6 g
Fat 6.8 g
Saturated Fat 2.2 g
Carbohydrates 19.1 g
Cholesterol 164 mg
Sodium 276 mg
Fibre 2.9
