Directions:
- Heat olive oil in a large skillet over medium-high heat; sauté spinach for 3 minutes until wilted. Season with salt, pepper, and nutmeg. Arrange toasted sourdough bread on 4 plates; divide spinach among toast slices and set aside. Bring a high-sided skillet filled with 2 inches of water to a simmer; add vinegar. Working one at a time, break each eggs into a ramekin and slide into simmering water. Gently poach 3 minutes; remove with a slotted spoon. Place 1 egg on top of each spinach toast (reserve last egg). In a blender, combine yolk from remaining poached egg (discard white) with mayonnaise, lemon juice, and water; blend until smooth. Add melted butter; blend to combine. Spoon hollandaise over eggs and serve immediately.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 982.35 Kcal (4113 kJ) | ||
| Calories from fat | 480.39 Kcal | ||
| % Daily Value* | |||
| Total Fat | 53.38g | 82% | |
|---|---|---|---|
| Cholesterol | 967.73mg | 323% | |
| Sodium | 2112.66mg | 88% | |
| Potassium | 701.14mg | 15% | |
| Total Carbs | 79.52g | 27% | |
| Sugars | 6.95g | 28% | |
| Dietary Fiber | 4.16g | 17% | |
| Protein | 48.3g | 97% | |
| Vitamin C | 13.9mg | 23% | |
| Vitamin A | 0.1mg | 5% | |
| Iron | 10.4mg | 58% | |
| Calcium | 232.4mg | 23% | |
| Amount Per 100 g | |||
| Calories | 201.34 Kcal (843 kJ) | ||
| Calories from fat | 98.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.94g | 82% | |
|---|---|---|---|
| Cholesterol | 198.34mg | 323% | |
| Sodium | 433mg | 88% | |
| Potassium | 143.7mg | 15% | |
| Total Carbs | 16.3g | 27% | |
| Sugars | 1.42g | 28% | |
| Dietary Fiber | 0.85g | 17% | |
| Protein | 9.9g | 97% | |
| Vitamin C | 2.8mg | 23% | |
| Iron | 2.1mg | 58% | |
| Calcium | 47.6mg | 23% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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