As we continue to share egg love during #NationalEggMonth, let’s talk about what makes eggs so special. For 70 calories per large egg, you get high-quality protein and the yolks are packed with vitamin D, choline and antioxidants, lutein and zeaxanthin, which may be beneficial for macular health in older adults.
What I love about eggs is that I can hard boil a bunch at one time and bring them with me for a snack or as part of a meal. There are so many tasty ways to enjoy eggs and they fit into many healthy eating styles or patterns.
This post was made in partnership with the American Egg Board. Share a photo or video of your delicious egg dishes on Twitter or Instagram using #EggChallenge and #Contest and you could win a kitchen prize pack from the American Egg Board! Winners will be announced weekly throughout the month of May, visit here for details. For more information about the American Egg Board including recipes, and nutritional information, visit IncredibleEgg.org or follow the @IncredibleEgg on social media.
Here’s a simple way to add some sunshine to a loaded baked potato with a fried egg.
For a simple way to fry an egg, check out my video.Add some sunshine to a loaded baked potato with a sunny side up egg! #sponsored @IncredibleEggs… Click To Tweet
Sunny & Bright Baked Potato
1 medium baking potato, washed
1 teaspoon grapeseed oil or cooking spray
1 cup fresh baby spinach, washed and spun dry
1 clove garlic, minced
1 dash salt
½ teaspoon black pepper
1 Tablespoon feta cheese
1 large egg, cracked
Preheat oven to 400 degrees F.
With a fork, poke the potato on all sides. Place in foil in the oven. Cook for 45 minutes to 1 hour until soft when pierced with a knife. (To speed up the cooking process, place in the microwave for 2 – 3 minutes prior to baking.) Remove from the oven, set aside, remove foil and make a slit through half the potato to open it.
In a small sauté pan over medium heat, place oil or cooking spray, add garlic; sauté for 30 seconds. Add spinach, salt and pepper and cover for a minute. Remove cover and stir until spinach is wilted. Place on top of the cooked potato and sprinkle with feta cheese.
In the same pan over medium-low heat, gently add the egg, allow the whites to cook until solid white (about 30 seconds). Cover the pan and allow the yolk firm up (about 2 minutes). If you want an over easy egg, flip it with a spatula and allow it to cook for another minute. For sunny-side up, remove the egg once the yolk is firm and the white are browning on the edges.
Lay the fried egg onto the spinach-stuffed baked potato. Serve and enjoy!
 Vishwanathan R, et al. Consumption of 2 and 4 egg yolks/d for 5 wk increases macular pigment concentrations in older adults with low macular pigment taking cholesterol-lowering statins. Am J Clin Nutr 2009;90:1272-9