Creamy Spinach and Eggs (Printable version)

Fresh spinach wilted in creamy parmesan sauce with perfectly poached 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

# Directions:

01 - Heat butter in a large skillet over medium heat. Add chopped onion and sauté 2–3 minutes until translucent. Stir in minced garlic and cook 1 minute until fragrant.
02 - Add fresh spinach in batches, stirring until wilted and most moisture has evaporated, approximately 5 minutes.
03 - Pour in heavy cream and sprinkle with nutmeg, salt, and pepper. Stir to combine and bring to a gentle simmer. Add Parmesan cheese, stirring until melted and sauce becomes creamy.
04 - Using a spoon, create four wells in the spinach mixture. Crack one egg into each well.
05 - Cover skillet and cook 6–8 minutes until whites are set and yolks remain slightly runny. Extend cooking time for firmer yolks if preferred.
06 - Remove from heat and serve immediately. Garnish with additional Parmesan cheese if desired.

# Expert Advice:

01 -
  • The way runny yolks mix into that creamy spinach creates a sauce thats better than any restaurant version
  • It comes together in under 30 minutes but looks and tastes like you spent hours at the stove
02 -
  • The moisture content in fresh spinach varies—if your sauce looks too thin just let it simmer uncovered for an extra minute or two
  • If your yolks are setting too fast but the whites are still runny, place a lid over the skillet for the last 2 minutes of cooking
03 -
  • Use a skillet with a tight-fitting lid—the trapped steam helps cook the egg whites from the top down
  • Add a pinch of red pepper flakes with the garlic if you like subtle heat that cuts through the cream

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