|Amount Per Serving||Value|
|Total Carbohydrates (g)||18.0 g|
|Fibre (g)||2.0 g|
|Sodium (mg)||530.0 mg|
|Fat (g)||18.0 g|
|Saturated Fat (g)||4.0 g|
|Trans Fat (g)||0.0 g|
|Cholesterol (mg)||190.0 mg|
|Iron (mg)||10.0 %|
|Vitamin A||20.0 %|
|Vitamin C||25.0 %|
|Calcium (mg)||6.0 %|
|Sugar (g)||1.0 g|
|Protein (g)||9.0 g|
5 H 10 Mins
- 1 lemon
- 1 cup PLUS 1 Tbsp. water
- 1 tub Knorr® Homestyle Stock - Vegetable
- 1 cup baby spinach leaves
- 2 Tbsp. Hellmann's® or Best Foods® Real Mayonnaise
- 1 Tbsp. chopped fresh chives (optional)
- 2 Tbsp. white or red wine vinegar
- 2 eggs
- 1 English muffin, halved and toasted
- 1 Tbsp. margarine
Or Try It With
From the lemon, grate enough peel to measure 1/2 tsp. and squeeze juice; set aside.
Bring 1 cup water to a boil in medium saucepan. Reduce heat to medium and stir in Knorr® Homestyle Stock - Vegetable until melted. Add spinach and cook, stirring occasionally, until wilted, about 2 minutes. Drain and keep warm.
Heat lemon juice, lemon peel, Hellmann's® or Best Foods® Real Mayonnaise, chives and 1Tbsp. water in small saucepan over low heat, stirring constantly, until warm; set aside.
Fill medium saucepan or small skillet with water. Bring to a boil, then add vinegar. Reduce heat to simmer. Crack eggs into saucepan and cook (poach) gently until desired doneness, about 3 minutes.
Spread margarine on toasted English muffin, then top with spinach. Remove eggs with slotted spoon and place on spinach, then top with Hollandaise sauce. Season, if desired, with ground black pepper.
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