Low Fat Bird's Nest

Elevate your brunch game with this delightful and nutritious recipe for Low Fat Bird's Nest! Perfectly baked russet potatoes are transformed into crispy, edible nests, filled with garlicky sautéed spinach and crowned with a silky, poached egg. This lighter twist on a classic dish uses just a touch of olive oil and non-stick cooking spray, making it a heart-healthy yet flavor-packed option. Garnished with fresh chives and a hint of black pepper, each serving is a beautiful balance of textures and comforting flavors. Ready in just an hour from start to finish, this wholesome recipe is perfect for impressing guests or treating yourself to a satisfyingly elegant meal.

Nutriscore Rating: 83/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 4

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
• 0 non-stick cooking spray

Directions

Step 1

Preheat the oven to 400°F (200°C).

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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).

Step 6

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.

Step 7

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.

Step 8

Remove the potatoes from the oven and fill each potato shell with the sautéed spinach.

Step 9

Use a slotted spoon to carefully lift each poached egg from the water and place on top of the spinach-filled potato.

Step 10

Drizzle each egg with the remaining teaspoon of olive oil, sprinkle with the remaining black pepper, and garnish with chopped chives.

Step 11

Serve immediately, enjoying the warm, savory nest of flavors.

Nutrition Facts

Serving size	(1960.4g)

Amount per serving	% Daily Value*
Calories	1772.2

Total Fat 48.8g	0%
Saturated Fat 11.0g	0%
Polyunsaturated Fat 2.7g
Cholesterol 744mg	0%
Sodium 2916.6mg	0%
Total Carbohydrate 269.5g	0%
Dietary Fiber 37.9g	0%
Total Sugars 9.6g
Protein 63.0g	0%

Vitamin D 164IU	0%
Calcium 476.6mg	0%
Iron 23.1mg	0%
Potassium 6722.8mg	0%

*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.

Source of Calories

Fat: 24.8%

Protein: 14.2%

Carbs: 60.9%