Description
A warm and comforting breakfast featuring creamy spinach and perfectly cooked eggs.
Ingredients
Scale
- 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