Creamy Spinach and Eggs (Printable View)

Tender spinach in velvety cream sauce topped with perfectly cooked eggs

# What You’ll Need:

→ Vegetables

01 - 14 oz fresh spinach leaves, washed and stems removed
02 - 1 small onion, finely chopped
03 - 2 cloves garlic, minced

→ Dairy

04 - 3/4 cup heavy cream
05 - 1/2 cup grated Parmesan cheese
06 - 1 tbsp unsalted butter

→ Eggs

07 - 4 large eggs

→ Seasonings

08 - 1/2 tsp ground nutmeg
09 - Salt and freshly ground black pepper, to taste

# Cooking Steps:

01 - Heat butter in a large skillet over medium heat. Add chopped onion and sauté 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant, being careful not to burn.
03 - Add spinach in batches, stirring until wilted and most moisture has evaporated, approximately 5 minutes.
04 - Pour in heavy cream and sprinkle nutmeg, salt, and pepper. Stir to combine and bring to gentle simmer.
05 - Stir in Parmesan cheese until fully melted and sauce reaches creamy consistency.
06 - Using spoon, make four wells in spinach mixture. Crack one egg into each well.
07 - Cover skillet and cook 6-8 minutes until whites are set and yolks remain slightly runny. Extend time for firmer yolks.
08 - Remove from heat and serve immediately. Top with additional Parmesan if desired.

# Expert Tips:

01 -
  • The way the runny yolks mix with the creamy spinach creates the most incredible sauce youll want to soak up with every bite
  • Its elegant enough for brunch guests but comes together in under 30 minutes
  • One pan means less cleanup and more time enjoying your meal
02 -
  • If your skillet isn't large enough, the spinach won't wilt properly and the eggs will be crowded
  • Resist the urge to crank up the heat, the cream can separate and become grainy if it boils too vigorously
03 -
  • Leftovers reheat surprisingly well in the microwave, though the eggs won't be quite the same
  • If the sauce seems too thick, add a splash of cream or water before reheating

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