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Creamy Spinach and Eggs

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A comforting and versatile dish of creamy spinach and eggs, perfect for breakfast, lunch, or dinner.

Ingredients

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  • 1 tablespoon extra-virgin olive oil
  • 3–4 green onions (thinly sliced, both white and green parts)
  • 5 oz. baby spinach (about 4 cups)
  • ½ teaspoon kosher salt (plus more if needed)
  • ¼ teaspoon black pepper (plus more if needed)
  • ½ cup Greek yogurt (preferably Fage 5%)
  • 4 eggs
  • Crusty bread (for serving, optional)

Instructions

  1. Heat the 1 tablespoon extra-virgin olive oil in a large skillet over medium heat.
  2. Add the sliced green onions and sauté until softened but not too brown, approximately 2-3 minutes.
  3. Stir in the baby spinach and sauté until wilted, about 1-2 minutes, stirring occasionally.
  4. Season the mixture with ½ teaspoon kosher salt and ¼ teaspoon black pepper.
  5. Stir in the ½ cup Greek yogurt until well incorporated into the spinach mixture.
  6. Create 4 indents in the spinach mixture using the back of a spoon or a spatula.
  7. Crack the 4 eggs directly into the nooks you created.
  8. Turn the heat to low, cover the skillet, and cook until the egg whites are fully cooked and yolks are at your desired doneness (about 5-7 minutes).
  9. Serve your creamy spinach and eggs with toasted crusty bread if desired, and season with additional salt and pepper to taste.

Notes

For an extra layer of flavor, drizzle with olive oil and sprinkle with crushed red pepper when serving. Store leftovers in an airtight container in the fridge for up to 2 days.

Nutrition

Find it online: https://cookingwithmayaa.com/creamy-spinach-with-eggs-recipe/

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