Deb Wise

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Victor Protasio; Food Styling: Anna Hampton; Prop Styling: Mindi Shapario

Recipe Summary

active:
15 mins
total:
15 mins
Yield:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place vinegar and shallot in a bowl; let stand 10 minutes. Add mustard, pepper, 3 tablespoons of the oil, and 1/4 teaspoon of the salt to bowl; whisk until well combined.

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  • Heat a large nonstick skillet over medium. Add remaining 1 teaspoon oil; swirl to coat. Add eggs; cook until whites are set, 1 to 2 minutes. Turn over; cook 1 minute for runny yolks. Sprinkle with remaining salt.

  • Divide spinach among 4 plates. Top each with 1 egg, 2 tablespoons goat cheese, 2 tablespoons blueberries, and 1 tablespoon pumpkin seeds. Drizzle with vinaigrette.

Nutrition Facts

273 calories; fat 23g; saturated fat 6g; cholesterol 193mg; fiber 2g; protein 12g; carbohydrates 6g; sugars 2g; sodium 600mg; iron 3mg; calcium 88mg.