SPINACH WITH EGGS

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.

SERVES 4-6
  • 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
spinach_eggs_3.jpg

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. 

SOURCE: INSPIRED BY THE CLASSIC FLORENTINER EIER

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