This delicious salad makes for an amazing hearty breakfast. It has everything you need– fiber-rich spinach along with protein-packed turkey ham and poached eggs.
Nutrition Per Serving:
Protein: 12 g
Carbohydrate: 12 g
Total Fat: 9 g
Sodium: 634 mg
Fiber: 5 g
½ cup plus 1 teaspoon white-wine vinegar
4 large eggs
1 teaspoon olive oil
¼ cup diced turkey ham
½ medium onion, sliced
8 ounces button mushrooms, sliced
12 ounces baby spinach
sea salt and freshly ground pepper to taste
Fill a large, deep skillet halfway with water and place over a high heat. Bring the water to a simmer then stir in the 1 teaspoon of vinegar, 1 teaspoon of salt, and reduce the heat to a bare simmer. Gently poach the eggs.
Place a medium skillet over medium-high heat. Add the oil followed by the ham, onions, and mushrooms. Cook the mixture until browned and lightly crispy, about 6 minutes. Transfer the mushroom mixture to a plate and add the vinegar to the pan, scraping the brown bits from the bottom.
Place the spinach in a large bowl. Pour the hot vinegar over the spinach, season with pepper, and gently toss to combine. Divide the spinach among 4 plates, sprinkle with the mushroom mixture, top with a poached, and serve.
Yield: 4 servings
Prep Time: 30 minutes