Description
Creamy Spinach and Eggs is a simple, nutritious breakfast or brunch dish featuring tender sautéed spinach combined with creamy Greek yogurt and topped with perfectly cooked eggs. Enhanced with green onions and seasoned with kosher salt and black pepper, this skillet meal is comfort food that’s both wholesome and easy to prepare. Serve it with crusty bread for a satisfying start to your day.
Ingredients
Scale
Vegetables
- 3-4 green onions, thinly sliced (both white and green parts)
- 5 oz. baby spinach (about 4 cups)
Oils & Fats
- 1 tablespoon extra-virgin olive oil
Dairy
- ½ cup Greek yogurt (preferably Fage 5%)
Proteins
- 4 eggs
Seasonings
- ½ teaspoon kosher salt (plus more if needed)
- ¼ teaspoon black pepper (plus more if needed)
Optional
- Crusty bread, for serving
- Crushed red pepper flakes, for garnish
- Additional olive oil for drizzling
Instructions
- Heat Oil and Sauté Onions: Warm 1 tablespoon of extra-virgin olive oil in a large skillet over medium heat. Add the thinly sliced green onions and sauté for 2 to 3 minutes until they soften without browning.
- Add and Wilt Spinach: Add the 5 oz. baby spinach to the skillet and cook for 1 to 2 minutes, stirring occasionally, until wilted. Season the mixture with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
- Incorporate Greek Yogurt: Stir in ½ cup of Greek yogurt thoroughly into the spinach and onion mixture, creating a creamy base.
- Create Egg Wells and Add Eggs: Using the back of a spoon or spatula, make 4 small indentations in the creamy spinach mixture. Crack one egg directly into each indent.
- Cook Eggs Covered: Reduce the heat to low and cover the skillet. Cook for about 5 to 7 minutes, or until the egg whites are fully set and the yolks reach your preferred level of doneness.
- Serve and Season: Plate the creamy spinach and eggs, optionally with toasted crusty bread. Add more salt and pepper to taste. For extra flavor, drizzle a little olive oil over the top and sprinkle with crushed red pepper flakes if desired.
Notes
- Use other greens: Mature spinach, baby kale, or arugula can be substituted. Cooking times and flavors will vary—kale takes longer and is more bitter; arugula adds a peppery note.
- Add cheese: Crumbled feta or grated Parmesan/Romano cheese can be mixed into the spinach or sprinkled on top after cooking for added richness.
Nutrition
- Serving Size: 1 serving
- Calories: 260 kcal
- Sugar: 3 g
- Sodium: 420 mg
- Fat: 15 g
- Saturated Fat: 3.5 g
- Unsaturated Fat: 11 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 210 mg
