I love a good quick breakfast that feels like a hug on a plate, and Creamy Spinach and Eggs is exactly that. I make it when I want something warm and green, and I often think of how easy it is to tweak. For a baked spin on eggs and greens, I also like to pair this idea with a lighter oven dish like baked feta eggs with tomatoes and spinach for a Sunday brunch spread.
My Dad James taught me to keep things simple in the pan, and Mom Eva showed me how a spoon of yogurt can change the whole texture. Sister Jennifer always asks for extra crusty bread.
Your Ingredients List
- 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 (I prefer Fage 5%)
- 4 eggs
- crusty bread (for serving, optional)
My Go-To Equipment
I keep this list short and always ready. You need a large skillet with a lid that fits, a wooden spoon or spatula, a small bowl to crack eggs if you prefer, and a sharp knife for the green onions. A small whisk helps if you want to loosen the yogurt first. I also like a toaster for the bread.
The Simple Steps to Follow
- Heat the oil in a large skillet over medium heat.
- Add the sliced green onions and sauté until soft.
- Add the baby spinach and cook until wilted.
- Season with salt and pepper and stir to mix.
- Stir in the Greek yogurt until it blends with the spinach.
- Make four shallow indents in the spinach with the back of a spoon.
- Crack one egg into each indent.
- Turn the heat to low and cover the skillet.
- Cook until the whites set and the yolks reach how you like them.
- Serve at once with crusty bread and a drizzle of olive oil.
Healthy Twists on a Classic
I love this dish because it is easy to make small swaps. Try adding a handful of chopped herbs like dill or parsley at the end. For a tangy bite, stir in a spoon of lemon zest or a splash of vinegar before the eggs go in. If you want a richer meal, fold in some crumbled feta or a few sun-dried tomatoes. You can also make a heartier plate by serving the eggs alongside a flatbread or a lighter pizza inspired by my other recipes, such as the Greek white pizza with spinach and roasted garlic, which shares some of the same flavors.
If you follow a dairy-free path, swap the Greek yogurt for a small splash of full-fat coconut milk or a dairy-free yogurt to keep a creamy feel. For more protein, add a few cooked chickpeas or white beans under the eggs before you crack them. I keep these ideas simple so you can make the dish feel new each time.
Serving Suggestions From My Table
I like to keep the plate bright and easy. A thick slice of toasted crusty bread is perfect for mopping up the yolk. You can also serve this with a simple green salad dressed with lemon and oil or a bowl of fresh fruit to cut the richness. For a fuller meal, I sometimes serve these eggs next to a slow braised dish for dinner, like my favorite comfort main, creamy smothered chicken and rice, and let people help themselves family style.
For spice lovers, pass crushed red pepper or a warm chili oil at the table. For kids or picky eaters, offer grated cheese and let them add what they want. I keep small bowls of toppings ready so everyone can make the dish their own.
Getting It Just Right
The keys are heat and timing. Start on medium for the onions so they soften without browning too much. Add the spinach and cook it only until it wilts; overcooked greens lose color and fresh taste. Mix in the yogurt off the heat if you want a cooler, creamier touch or on low heat if you like it warmer. When you add the eggs, low heat and a lid make the whites set slowly and the yolks stay soft.
I watch the eggs at the end. If you like runny yolks, check at about five minutes after you cover the pan. For firmer yolks, leave the lid on for a couple more minutes. Taste and add salt and pepper at the end. A quick drizzle of good olive oil and a pinch of red pepper flakes lift the whole plate.
How to Store Leftovers
Cool the dish quickly and store it in an airtight container in the fridge. Eat the leftover spinach and eggs within two days for best taste. Reheat gently on the stove over low heat in a covered pan, or warm just the spinach and add a fresh egg if you want to revive that fresh-cooked feel. I do not recommend freezing this dish because the eggs change texture when frozen and thawed.
If you plan to eat leftovers cold, store the yogurt-mixed spinach in one container and the eggs in another so you can reheat only what you need. Keep bread separate to avoid sogginess.
Enjoy Every Moment
I cook this when I want comfort without fuss. I savor the small things: the steam from the pan, the pop of green onions, the first spoon through a warm yolk. Share it, and make a simple memory around the table.
A Few Common Questions
Can I make Creamy Spinach and Eggs ahead of time?
Yes. You can make the spinach and yogurt mix ahead and keep it in the fridge for a day. Cook the eggs just before you plan to eat so they stay fresh and texturally pleasing. Reheat the spinach gently, then add fresh eggs and cover to finish.
Can I use frozen spinach for Creamy Spinach and Eggs?
You can, but handle it right. Thaw and squeeze out as much water as you can before adding it to the skillet. That keeps the dish from getting watery. You may need a touch more seasoning if the spinach loses some of its fresh taste.
How do I get the yolks perfect in Creamy Spinach and Eggs?
Use low heat and a tight lid. Check at five minutes for soft yolks and at seven to eight minutes for firmer yolks. If you want a very even cook, crack the eggs into a small bowl first and pour them gently into the indents so they sit flat and cook evenly.
Print
Creamy Spinach and Eggs
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A warm and comforting breakfast featuring creamy spinach and perfectly cooked eggs.
Ingredients
- 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
- 4 eggs
- Crusty bread (for serving, optional)
Instructions
- Heat the oil in a large skillet over medium heat.
- Add the sliced green onions and sauté until soft.
- Stir in the baby spinach and cook until wilted.
- Season with salt and pepper and stir to mix.
- Mix in the Greek yogurt until it blends with the spinach.
- Make four shallow indents in the spinach with the back of a spoon.
- Crack one egg into each indent.
- Reduce the heat to low and cover the skillet.
- Cook until the whites set and the yolks reach your desired doneness.
- Serve at once with crusty bread and a drizzle of olive oil.
Notes
For a dairy-free option, swap Greek yogurt for coconut milk or dairy-free yogurt. Add fresh herbs or feta for extra flavor.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Breakfast
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg
Keywords: breakfast, creamy eggs, spinach, healthy, easy recipes