Creamy Spinach and Eggs (Printable)

Tender spinach in velvety cream sauce with perfectly cooked eggs—a satisfying meal ready in 30 minutes.

# What You 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

# How-To Steps:

01 - Heat butter in large skillet over medium heat. Add chopped onion and cook 2-3 minutes until translucent.
02 - Stir in minced garlic and cook 1 minute until fragrant.
03 - Add spinach in batches, stirring until wilted and most moisture evaporates, 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 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 if preferred.
08 - Remove from heat and serve immediately. Garnish with additional Parmesan if desired.

# Helpful Tips:

01 -
  • Its the kind of dinner that makes you feel taken care of even when youve had a chaotic day
  • The runny yolks create their own sauce when you break them and that moment is pure magic
02 -
  • If your skillet isnt oven safe you can finish under the broiler for 2 minutes instead of covering it
  • The eggs keep cooking after you remove the pan so take them off slightly earlier than you think
03 -
  • Dry the spinach leaves after washing so you dont end up with watery sauce
  • Use a pan with high sides to prevent the cream from bubbling over

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