Dolly Madison's Fried Eggs & Herbs
Recipe: #30508
October 03, 2018
Categories: Breakfast, Eggs, Spinach New England, Low Carbohydrate, more
"A breakfast dish, written back in 1814. Said that she served it with bacon or liver (optional)."
Original is 4 servings
Ingredients
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 by Step Method
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
No special items needed.
1 Reviews
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