Egg, Spinach, and Mushroom Salad recipe - ingredients, nutrition and when to eat it
This warm salad features soft-boiled eggs, roasted mushrooms, and spinach. The silky yolk pairs beautifully with the mushrooms’ savory depth, making it a good…
This warm salad features soft-boiled eggs, roasted mushrooms, and spinach. The silky yolk pairs beautifully with the mushrooms’ savory depth, making it a good choice for lunch on a chilly day or a light dinner.
Salads & light · 20 minutes to cook
Nutrition (per 220.7g serving): 154.8 kcal · protein 11.4g · carbohydrate 8.9g · fat 9.6g · sodium 263.3mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Put the eggs in cold water right after boiling so they peel easily.
Tips: Spread the mushrooms out in the pan as they cook to release moisture and bring out their golden, savory flavor.
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Ingredients (1 serving)
- Egg — 1 pc
- Spinach — 70 g
- Button mushrooms — 80 g
- Olive oil — 1 tsp
- Balsamic vinegar — 1 Tbsp
- Salt — 0.5 g
- Ground black pepper — 0.2 g