Low Fat Bird's Nest
Delight in the wholesome goodness of our "Low Fat Bird's Nest," a creative and nutritious twist on a classic comfort dish. This recipe features golden baked russet potatoes hollowed out to form crispy "nests," filled with a savory bed of garlic-infused sautéed spinach and topped with perfectly poached eggs. Each serving is finished with a drizzle of olive oil, a sprinkle of fresh chives, and a dash of black pepper, creating a dish that's both visually stunning and rich in satisfying flavors. With minimal added fat and a hefty dose of vegetables, this recipe is ideal for a light yet hearty breakfast, brunch, or even dinner. Packed with protein, fiber, and nutrients, this meal is as healthy as it is delicious. Ready in just under an hour, this elegant dish combines simplicity with flair—perfect for impressing guests or treating yourself to something special. Try this "Low Fat Bird's Nest" today for a guilt-free indulgence that's as nourishing as it is delicious!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 large russet potato
- 2 teaspoons olive oil
- 8 cups fresh spinach
- 2 cloves garlic, minced
- 4 eggs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons fresh chives, chopped
- non-stick cooking spray
Instructions
Preheat the oven to 400°F (200°C).
Scrub the potatoes clean and pierce them a few times with a fork. Place them directly on the oven rack and bake for 30-35 minutes, or until tender when pierced with a fork.
While the potatoes bake, heat 1 teaspoon of olive oil in a large skillet over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring occasionally, until wilted, about 4-5 minutes. Season with half the salt and half the black pepper. Transfer to a bowl and set aside.
Remove the baked potatoes from the oven and let them cool slightly. Cut off the top third of each potato and carefully scoop out most of the flesh, leaving a sturdy shell. Reserve the scooped-out potato for another use (like mashed potatoes).
Lightly spray the insides of the potato shells with non-stick cooking spray and return them to the oven for an additional 5 minutes to crisp slightly.
Meanwhile, bring a medium pot of water to just a simmer and add the remaining salt. Crack each egg into a small bowl, then gently slide into the simmering water. Poach the eggs for about 3-4 minutes, until the whites are set but yolks remain runny.
Remove the potatoes from the oven and fill each potato shell with the sautéed spinach.
Use a slotted spoon to carefully lift each poached egg from the water and place on top of the spinach-filled potato.
Drizzle each egg with the remaining teaspoon of olive oil, sprinkle with the remaining black pepper, and garnish with chopped chives.
Serve immediately, enjoying the warm, savory nest of flavors.
Nutrition Facts
Calories |
1772 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 48.8 g | 63% | |
| Saturated Fat | 11.0 g | 55% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 744 mg | 248% | |
| Sodium | 2917 mg | 127% | |
| Total Carbohydrate | 269.5 g | 98% | |
| Dietary Fiber | 37.9 g | 135% | |
| Total Sugars | 9.6 g | ||
| Protein | 63.0 g | 126% | |
| Vitamin D | 4.1 mcg | 20% | |
| Calcium | 477 mg | 37% | |
| Iron | 23.1 mg | 128% | |
| Potassium | 6723 mg | 143% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
