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Creamy One-Pot Spinach And Egg Breakfast

Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you’ll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.

by Katie Aubin and Karlee Rotoly

Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Total Time

55 minutes

55 min

Prep Time

10 minutes

10 min

Cook Time

35 minutes

35 min

Ingredients

for 4 servings

  • 3 tablespoons
    unsalted butter
  • ½ medium white onion, thinly sliced
  • 1 teaspoon
    kosher salt, divided, plus more to taste
  • 3 cloves garlic, minced
  • ½ teaspoon
    red pepper flakes
  • ¼ teaspoon
    nutmeg
  • 2 tablespoons
    all purpose flour
  • 1 cup
    vegetable stock (240 mL)
  • ¾ cup
    heavy cream (60 mL)
  • ¾ cup
    parmesan cheese, freshly grated, plus more for sprinkling (80 g)
  • 20 oz
    frozen spinach, thawed and squeezed dry (570 g)
  • 2 teaspoons
    fresh lemon juice
  • 4 large eggs
  • ½ teaspoon
    black pepper, freshly ground
  • toast, for serving
    Calories 677
    Fat 56g
    Carbs 27g
    Fiber 4g
    Sugar 8g
    Protein 20g

Estimated values based on one serving size.

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Preparation

  1. Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6–8 minutes, until the onions are softened and translucent.
  2. Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
  3. Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2–3 minutes, until the flour is cooked and beginning to turn light brown in color.
  4. Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2–3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
  5. Stir in the lemon juice and spinach. Remove the pan from the heat.
  6. Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
  7. Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
  8. Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
  9. Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
  10. Remove the pan from the oven and let cool for 10 minutes before serving with toast.
  11. Enjoy!
 

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