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2 servings, 1/2 recipe (125 g) each
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Substitute baby arugula for the spinach and/or prosciutto for the salmon.
This recipe can easily be doubled or tripled for serving a larger group.
Add 1 L (4 cups) water to large skillet or saucepan; stir in 1 tsp. Heinz Distilled White Vinegar. Bring to boil on medium-high heat. Reduce heat to medium-low to keep water at a gentle simmer. Break eggs, 1 at a time, into small bowl. Holding bowl close to water’s surface, gently slip eggs into water. Cook 5 min. or until whites are completely set and yolks begin to thicken but do not become firm. Use slotted spoon to lift out eggs; drain in spoon or on paper towels. Trim off rough edges, if desired.
The spinach and toasted whole wheat baguette slices team up to provide a good source of iron in these tasty sandwiches.
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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