Creamy Spinach and Eggs (Printable)

Tender spinach in velvety parmesan cream 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 - 1/3 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

# How To Make It:

01 - Heat butter in large skillet over medium heat. Add onion and sauté 2-3 minutes until translucent.
02 - Stir in garlic and cook 1 minute until fragrant.
03 - Add spinach in batches, stirring until wilted and moisture evaporates, about 5 minutes.
04 - Pour in heavy cream, add nutmeg, salt, and pepper. Stir to combine and bring to gentle simmer.
05 - Stir in Parmesan until melted and sauce reaches creamy consistency.
06 - Make four wells in spinach mixture using spoon. Crack egg into each well.
07 - Cover skillet and cook 6-8 minutes until whites set and yolks remain slightly runny. Adjust time for firmer yolks.
08 - Remove from heat and serve immediately, garnished with extra Parmesan if desired.

# Expert Tips:

01 -
  • The creamy spinach sauce tastes like something from a fancy bistro but uses simple pantry ingredients
  • Protein rich and endlessly comforting without leaving you feeling heavy
  • Works beautifully for breakfast brunch lunch or even a light dinner
02 -
  • The pan must have a tight fitting lid or the eggs will not steam properly
  • Room temperature eggs prevent the cream from separating when added
  • Squeeze excess water from the spinach before adding cream or the sauce will be thin
03 -
  • Grate the Parmesan fresh from a block for the smoothest melting texture
  • Crack each egg into a small bowl first to avoid shell fragments
  • Let the skillet rest off heat for one minute before serving to set everything slightly

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