My mom used to make creamy spinach with fried eggs and potatoes - a very common German dish - and I loved it. It was a Saturday dish in our family, not fancy enough for Sundays but my Dad liked it so it was good enough for Saturdays. It’s funny because I definitely think of certain foods as either a weekday, Saturday or Sunday food, not that I follow this order in our family.

My mom worked full-time and didn’t love cooking. Like most Germans she used frozen creamed spinach and the potato was just blanched in salt water. I make creamed spinach from scratch but I have to say, cooking creamed spinach, frying the eggs and the potatoes (because the salt water version is just too dry) is kind of a lot of work for such a simple meal. And even though the color of  the sunny side up egg looks delightful with the green spinach, it is not the most appealing. I always aim to make food visually beautiful and as easy as possible. Baking the eggs in a nest of spinach looks pretty and eliminates at least one step.

  • 16-20 oz spinach leaves
  • 1 medium onion, finely minced
  • 2 garlic cloves, finely minced
  • 2 tablespoons unsalted butter
  • 2 tablespoons flour
  • 1 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/8 teaspoon freshly grated nutmeg
  • 6 large eggs
  • 3 tablespoons finely grated parmesan

Preheat oven to 450°F.

Wash the spinach, spin or pat dry, remove the stems and chop medium corse. 

In a large skillet over medium heat, melt the butter and sauté the onion and garlic until translucent for 2 to 3 minutes. Add the spinach and sauté until just wilted for about 2 minutes. Sprinkle with the flour and add the heavy cream. Season with salt, pepper and nutmeg.

Transfer the spinach mixture to a lightly buttered casserole dish. Make six indentations into the spinach mixture. Carefully break an egg into each indentation. Bake for 15-20 minutes until the egg whites are set but the yolks are still runny. Check the eggs with a toothpick often while they are baking. They will cook really quickly once the spinach mixture is heated through and bubbly. Sprinkle with cheese and serve with oven roasted potato wedges. 


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