Creamy Spinach and Eggs (Printable version)
Tender spinach in velvety cream sauce with perfectly cooked eggs—a satisfying, protein-packed dish ready in 30 minutes.
# 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
# Directions:
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, about 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, create 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 cooking time for firmer yolks.
08 - Remove from heat immediately and serve, garnishing with extra Parmesan if desired.
# Expert advice:
01 -
- It transforms simple ingredients into something that feels luxurious and indulgent
- The runny yolks create their own sauce when you break them into the spinach
- Ready in 30 minutes but tastes like it simmered all afternoon
02 -
- Do not be tempted to lift the lid while the eggs are cooking. You need that trapped steam to set the whites properly.
- If your spinach releases too much liquid, let it cook uncovered for an extra 2 minutes before adding the cream.
03 -
- Use a skillet with a lid that fits tightly. Loose lids let steam escape and the eggs will not cook evenly.
- Room temperature eggs will cook more evenly than cold ones straight from the fridge.