Creamy Spinach and Eggs
A creamy, skillet-ready dish that combines wilted spinach with tangy Greek yogurt and baked eggs, perfect for quick weeknight dinners or relaxed brunches.
Ingredients
Main ingredients
- 1 tablespoon extra-virgin olive oil
- 3-4 pieces green onions, thinly sliced (white and green parts)
- 5 oz baby spinach (about 4 cups loosely packed)
- ½ teaspoon kosher salt (plus more to taste)
- ¼ teaspoon black pepper (plus more to taste)
- ½ cup Greek yogurt (preferably Fage 5% for richness)
- 4 large eggs
- to taste crusty bread, for serving (optional)
Instructions
Preparation
- Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium heat.
- Add the sliced green onions and sauté 2–3 minutes, until softened but not browned.
- Add the baby spinach and sauté 1–2 minutes, stirring occasionally, until wilted.
- Season with ½ teaspoon kosher salt and ¼ teaspoon black pepper. Taste and adjust if needed.
- Remove the skillet briefly from the heat and stir in ½ cup Greek yogurt until the mixture is smooth and evenly coated.
- Using the back of a spoon or spatula, make four shallow indents in the spinach mixture. Crack an egg into each indent.
Cooking
- Reduce heat to low. Cover the skillet and cook 5–7 minutes, or until the egg whites are fully set and yolks reach your desired doneness.
- Remove from heat. Season with additional salt and pepper to taste. Optionally drizzle a little more olive oil and sprinkle crushed red pepper flakes.
Notes
For variations, consider substituting yogurt and eggs with dairy-free alternatives. Serve immediately with toasted crusty bread to enjoy the creamy spinach and eggs.