Name: Creamy Spinach and Eggs
Prep time: 5 min
Cook time: PT-491365H53M33S
Total time: PT-491365H53M33S
Cuisine: Global
Ingredients: 4 cups fresh spinach (or 1 1/2 cups frozen spinach, thawed and drained); 2–4 eggs; 2 garlic cloves, minced; 1 tablespoon olive oil or butter; 1/2 cup heavy cream or plant-based cream; Salt and pepper to taste; Pinch of nutmeg (optional); 2 tablespoons grated Parmesan or crumbled feta (optional, for topping)

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This Creamy Spinach and Eggs dish is one of my favorite comforting breakfasts or light meals. I gently cook spinach in a garlicky cream sauce, then nestle in eggs to poach right in the mixture. It’s rich, savory, and satisfying—perfect for when I want something simple but a little indulgent.

Why You’ll Love This Recipe

I love how easy and cozy this recipe is. It uses minimal ingredients, but the flavor is bold and the texture is luxurious. It’s a great way to get in some greens early in the day, and it pairs perfectly with crusty bread or toast. Whether I’m serving it for brunch or a quick dinner, it always hits the spot.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

fresh spinach (or frozen, thawed and drained)
eggs
garlic cloves (minced)
olive oil or butter
heavy cream or plant-based cream
salt and pepper
pinch of nutmeg (optional)
grated Parmesan or feta (optional, for topping)

Directions

I heat olive oil or butter in a skillet over medium heat and sauté the garlic until fragrant.
I add the spinach and cook until wilted (or heated through if using frozen).
I stir in the cream, season with salt, pepper, and a pinch of nutmeg.
I make small wells in the creamy spinach and crack in the eggs.
I cover the skillet and cook until the eggs are set to my liking—about 5-8 minutes for softly set yolks.
I top with Parmesan or feta if using, and serve warm with toast or flatbread.

Servings and timing

This recipe makes 2 servings.

Prep time: 5 minutes
Cook time: 10-12 minutes
Total time: 15-17 minutes

Variations

Sometimes I add chopped onions or leeks with the garlic for extra depth. I’ve also spiced it up with red pepper flakes or stirred in a spoonful of cream cheese for added richness. For a dairy-free version, I use cashew cream or coconut milk and skip the cheese.

storage/reheating

This dish is best enjoyed fresh, but I’ve stored leftovers in the fridge for up to 1 day. To reheat, I warm it gently on the stove or in the microwave, though the eggs may cook further.

FAQs

Can I use frozen spinach?

Yes, I thaw it and squeeze out the excess water before adding it to the pan.

Can I use milk instead of cream?

Yes, though the result will be thinner. I sometimes mix in a bit of flour or cheese to thicken it slightly.

How do I know when the eggs are done?

I look for opaque whites and yolks that are still soft but not runny unless that’s what I prefer.

Can I bake this dish instead?

Yes, I transfer everything to a baking dish and bake at 375°F (190°C) for about 10-12 minutes.

What can I serve with this?

I usually enjoy it with toasted bread, pita, or even roasted potatoes on the side.

Conclusion

Creamy Spinach and Eggs is one of those dishes I make when I want comfort food with a touch of elegance. It’s fast, easy, and full of flavor, and I love how it turns basic ingredients into something really satisfying. Whether it’s breakfast, brunch, or dinner, this dish always feels just right.