Dolly Madison's Fried Eggs & Herbs

4
Servings
5m
Prep Time
15m
Cook Time
20m
Ready In

Recipe: #30508

October 03, 2018



"A breakfast dish, written back in 1814. Said that she served it with bacon or liver (optional)."

Original recipe yields 4 servings
OK

Nutritional

  • Serving Size: 1 (313.2 g)
  • Calories 302.4
  • Total Fat - 21.7 g
  • Saturated Fat - 9.6 g
  • Cholesterol - 443.9 mg
  • Sodium - 443.7 mg
  • Total Carbohydrate - 8 g
  • Dietary Fiber - 4.2 g
  • Sugars - 1.6 g
  • Protein - 20.8 g
  • Calcium - 249.1 mg
  • Iron - 7.1 mg
  • Vitamin C - 59 mg
  • Thiamin - 0.2 mg

Step 1

Chop parsley and onions.

Step 2

Heat grease or butter in a skillet that has a lid.

Step 3

Add spinach, top with parsley and onions.

Step 4

Salt and pepper the ingredients.

Step 5

Cover and simmer until spinach is wilted.

Step 6

In another open skillet, heat bacon grease and butter.

Step 7

Cook eggs, sunny side up.

Step 8

Plate with some spinach mix topped by two of the eggs.

Step 9

Serve with other breakfast items like bacon (optional).

Tips & Variations


No special items needed.

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