One-Pan Creamed Spinach With Eggs
- Total Time
- 20 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Extra-virgin olive oil
- 2(10-ounce) packages frozen chopped spinach, preferably thawed
- 1teaspoon garlic powder (or 1 or 2 garlic cloves, grated)
- Kosher salt (such as Diamond Crystal) and black pepper
- 1(8-ounce) package cream cheese, at room temperature
- 4large eggs
- Sourdough toast or crusty bread, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
380 calories; 29 grams fat; 14 grams saturated fat; 1 gram trans fat; 10 grams monounsaturated fat; 3 grams polyunsaturated fat; 17 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 16 grams protein; 625 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Heat a medium (10-inch) well-seasoned cast iron or nonstick skillet on medium-high. Drizzle with 1 tablespoon of olive oil and add the spinach. Cover with a lid and cook until it is soft enough to break apart; this should take 2 to 3 minutes if it’s thawed and about 5 to 8 minutes if it’s still frozen. Remove the lid and stir to break up the spinach and cook uncovered until most of the liquid has evaporated but it’s not completely dry, 2 to 4 minutes. Stir in the garlic powder and season with ¾ teaspoon salt and about 1 teaspoon black pepper.
- Step 2
Reduce heat to medium. Add the cream cheese and stir well until combined. Cook for 2 minutes until the mixture is warmed through.
- Step 3
Make a divot for each egg and pour a little olive oil into the hole before adding the egg. (This is easiest to do one divot at a time.) Once you have added all the eggs, cover and cook for 5 to 8 minutes, until whites are just set and yolks are cooked to your liking.
- Step 4
To serve, drizzle with olive oil and eat immediately, with bread.
Private Notes
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Cooking Notes
Min
If you don't want the extra calories and really enjoy spinach, please know that this preparation tastes very good using just the spinach. I make it all the time using straight from the freezer chopped spinach into an oiled frying pan. When the spinach is thawed and cooked, I add one or two eggs. It's a great, quick and tasty meal for one person. Such recipes are easily adaptable. Have fun and enjoy.
David
Rich and fantastic. Not me, but the dish. Made with cream cheese and goat cheese. This is a recipe with which you can have fun experimenting. (Note: No prepositions were harmed or dangled in the previous sentence.). If you want your yolks to be runny, start checking them EARLY. And remember that even when you take the pan off the burner, the yolks will firm up a bit when you tend to the bread/toast you forgot about until the last minute.
Miso
Subbed in plain Greek yogurt for the cream cheese.
Andrea Pelfrey
A touch of nutmeg with sauteed onions or garlic clove. I think fresh spinach would be good as well, just cover to steam down. Lovely dish to make with your own touches!
SScott
Sure it’s a calorie bomb but if one is following a low carb diet, this would be good. Fat makes and keeps one full and satisfied. If you replace with light cream cheese, you add more carb calories that do not satisfy. Of course you can’t eat it with bread if following a low carb diet. If lost about 25 pounds eating this way and I don’t have any of the hunger, cravings and headaches I experienced with low calorie/low fat diets. Low fat products is what made the population grow fatter back.
kim
This was delicious, super easy, most ingredients you already have on hand. I made it for dinner last night and my teen requested it again for tonight. One item I changed, when I made in the second time. I used half the cream cheese and I thought it tasted better with less cream cheese. Can’t go wrong either way. This will be on my dinner rotation and I will make it when my daughter comes Home from college. LOVED IT.
allise
I used to go to a diner that served something very much like this, the artichoke hearts also nestled in the spinach. I’ll try to repeat that.
kara
Serve with a dry martini with an olive. Divine!
Persimmon
Don't like the look of whole egg yolks. I wonder if you could beat them a bit and pour them into divots. Also, I'd use lite cream cheese. I also might sauté some onion and mushrooms first.
Judy
My Armenian grandmother would make something very similar to this only using purslane (per-per in Armenian). It’s delicious!
Lucy Anderson
I love this! Add onions if you’d like, finish off with hot sauce. Yum.
Lauren
I'm wondering about making this with soft goat cheese. Thoughts?
Amy
Every morning I sauté spinach and onions in olive oil and drop two fried eggs in at the end. Tomorrow I shall put in the cream cheese and garlic to add decadence to my day!
Carolb
Delicious! Sautéed fresh spinach in 10 " cast iron pan without lid for a few minutes to give up liquid, then proceeded with rest of recipe minus salt. Whole dish took about 15 minutes. My husband couldn't stop raving about the dish!
Bronwyn
Totally delicious. I halved the recipe, and added onion and chopped grape tomatoes I wanted to use up. It was absolutely speedy and tasty, on the table from start to finish in 15 minutes
Melinda Tha Cook
This was really good although I thought the cream cheese made it a little heavy. Goat cheese or yogurt might be a way to go or just less cream cheese. I’ll definitely try it again.
nh
Meh. Not sure I’d make again. Cooked eggs too long. Good way to use up fresh spinach.
Eileen Davis
This is a delicious recipe. I used fresh spinach from my garden that over wintered here in Southern NM and heavy cream. Added nutmeg, and some lemon juice to the cream.
Mike Severin
Very delicious! I added in fresh arugula with fresh spinach, I will make this again. Thank you!
Harriett
This is my go to comfort weekend breakfast/brunch -- I've made it multiple times with variations based on what's in the fridge and pantry (e.g., onions, different spices, bacon, a mix of greens), and I can easily halve it for just me. Never fails and SO good every time!
Michael
So easy. So delicious. Might consider halving the cream cheese to make less rich.
Deb
Could do with less cream cheese. (I used 6oz, but half a brick of Neufchatel would probably do it.) Really too much for two people, but was delicious. So easy! Pan was a mess, though.
ms
I had all the ingredients, except cream cheese, so used most of a 7oz pkg of feta, and added slightly less salt. Drizzled with olive oil, as suggested and sprinkled with aleppo pepper. We loved it!
Diorellish
LOVED this, fastest pantry dinner ever, but I thought it benefited from a little fresh nutmeg grated in near the end. Ate it on hunks of ciabatta and adored it.
Gail
Loved this quick meal. Lactaid did not stand up to this recipe so the second time I made it without the cream cheese. Still wonderful. Happy gut.
Linda Carroll
Anyone try this with fresh spinach? If I use fresh spinach, how do I need to adapt it? (How much spinach; how long to cook?) Thanks!
Nic
Delicious, easy, fast, and cheap! Filling, too, since it's so rich. We're big fans!
Bet
I just wanted the creamed spinach, so I skipped the eggs but otherwise cooked it exactly as it was written. Even my picky husband loved it. It also makes a great hot dip!
L
@Persimmon: The yolk is where all the vitamins are, including quite a lot of the neurologically beneficial B6.
Susan
I left out the cream cheese and it was fine
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