Creamy Spinach and Eggs
A quick and comforting dish featuring creamy Greek yogurt, vibrant spinach, and beautifully cooked eggs, perfect for any meal of the day.
Ingredients
Main Ingredients
- 1 tablespoon extra-virgin olive oil Good quality oil enhances flavor.
- 3-4 pieces green onions, thinly sliced Use both white and green parts.
- 5 oz baby spinach Fresh preferred; can substitute with chard or kale.
- ½ teaspoon kosher salt Adjust to taste.
- ¼ teaspoon black pepper Adjust to taste.
- ½ cup Greek yogurt Preferably Fage 5%; can use dairy-free.
- 4 pieces large eggs Freshness matters for flavor and texture.
- optional crusty bread for serving Toast for serving.
Instructions
Preparation
- Heat the olive oil in a large skillet over medium heat.
- Add sliced green onions and sauté until softened, about 2-3 minutes.
- Add baby spinach and sauté until wilted, about 1-2 minutes. Season with salt and pepper.
- Stir in Greek yogurt until well incorporated.
- Make 4 indents in the mixture using the back of a spatula. Crack the eggs in those indents.
- Cover the skillet and lower the heat. Cook until egg whites are set and yolks are done to your liking, about 5-7 minutes.
- Serve with toasted bread, drizzled with olive oil and crushed red pepper if desired.
Notes
For a richer dish, consider adding feta or goat cheese. You can also spice it up with hot sauce or smoked paprika. Store leftovers in an airtight container for up to three days, reheating gently.