Creamy Spinach and Eggs (Printable Version)

Protein-rich skillet with wilted spinach, velvety cream sauce, and perfectly poached eggs

# 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 Make It:

01 - Heat butter in large skillet over medium heat. Add chopped onion and cook 2–3 minutes until translucent, stirring occasionally.
02 - Stir minced garlic into skillet and cook 1 minute until fragrant, taking care not to burn.
03 - Add spinach in batches, stirring until wilted and most moisture has evaporated, approximately 5 minutes.
04 - Pour heavy cream into skillet. Add nutmeg, salt, and pepper. Stir to combine and bring to gentle simmer.
05 - Stir grated Parmesan into sauce until melted and mixture achieves 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 desired.
08 - Remove from heat and serve immediately. Garnish with additional Parmesan if desired.

# Expert Tips:

01 -
  • The sauce creates this incredible velvety coating that clings to every forkful of spinach.
  • You can have dinner ready in thirty minutes but it tastes like something that simmered all afternoon.
  • The runny yolks mixing into the cream sauce might just be the most luxurious thing you will eat all week.
02 -
  • Make sure your skillet has a lid that fits tightly or the eggs will steam instead of poach in the cream.
  • Room temperature cream integrates more smoothly than cold cream straight from the refrigerator.
03 -
  • If your cream starts separating, pull the pan off the heat immediately and whisk vigorously.
  • A sprinkle of lemon zest right before serving brightens the entire dish without adding acid that could curdle the cream.

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