Ready for a recipe that uses just one pan and a lid? Sautéed spinach with sunny side up eggs are a complete, easy, and quick dish to prepare! A dinner or a lunch that’s really simple but full of flavor! And who doesn’t love spinach?
I love them! I made homemade spinach cutlets and then the spinach and robiola cannelloni with bechamel sauce, which are irresistible. Along the lines of this new recipe, I suggest you try eggs in a cocotte with spinach, to bake in the oven: super delicious! Then you can’t miss trying the meatloaf with spinach and boiled ham and, finally, the tapas recipe that I loved most after the trip to Seville: the espinacas y garbanzos, the Spanish vegetarian tapas fragrant and delicious. The spinach with chickpeas are a taste bomb!
You will find all these recipes below: each link is clickable and will take you to the recipe you choose to read. I remind you that I wait for you every morning in the group and fan page of Facebook of Le Ricette di Bea with the Recipe of the Day! An unmissable appointment to start the day with a sweet or salty treat!
The recipe I explain today is simple, quick, and requires only a few minutes of preparation and cooking. It may not be the recipe of the century, but it’s my tasty recipe for spinach and eggs. And you, how do you prepare them?
Now let’s get to today’s recipe: sautéed spinach with eggs!
- Difficulty: Very easy
- Cost: Very economical
- Preparation time: 5 Minutes
- Portions: 2 People
- Cooking methods: Stovetop
- Cuisine: Italian
- Seasonality: Fall, Winter and Spring, All seasons
- Energy 245.88 (Kcal)
- Carbohydrates 10.07 (g) of which sugars 1.35 (g)
- Proteins 20.47 (g)
- Fat 15.82 (g) of which saturated 5.68 (g)of which unsaturated 5.66 (g)
- Fibers 5.73 (g)
- Sodium 596.57 (mg)
Indicative values for a portion of 300 g processed in an automated way starting from the nutritional information available on the CREA* and FoodData Central** databases. It is not food and / or nutritional advice.
* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov
Ingredients for two servings of sautéed spinach with sunny side up eggs
- 1 lb spinach
- 4 eggs (medium or large)
- 1 pinch salt
- 1 pinch pepper
- 1 pinch nutmeg
- as needed extra virgin olive oil
- as needed cheese (grated of your choice)
Tools for preparing sautéed spinach with sunny side up eggs
- 1 Colander
- 1 Pan
- 1 Lid
- 1 Wooden spoon
- 1 Kitchen spatula
I listed the colander in the tools because the vegetable washing basket is not in the list. You’ll still need a basket for washing asparagus. Let’s pretend the colander is the basket!
Recipe steps: sautéed spinach with eggs
I start today’s preparation with the spinach. I wash them and quickly pat them dry. I removed the longer stems because they remain a bit tough and don’t thrill me. If you like them or don’t mind, feel free to leave them. Then I pour a generous amount of extra virgin olive oil into a wide non-stick pan.
I place the pan on the stovetop over medium-low heat and transfer the spinach from the vegetable washing basket into it. I sprinkle with salt, pepper, and nutmeg, if you like; otherwise, skip the nutmeg. Cover with the lid and let them cook until they are softened and creamy. Expected cooking time: about 10 minutes. Stir occasionally with a spoon.
I can now proceed with the recipe. I take the eggs and break them directly, and gently, over the pan so as to place them here and there on the spinach. If you like, you can create, with a spoon, small wells to place the eggs.
I sprinkle with salt, pepper, and nutmeg, adjusting since I have already seasoned the spinach earlier. Then, before replacing the lid, a nice grating of cheese. I chose Parmesan, but you can use the aged cheese you prefer. Even provola works great: just remember to salt less at the beginning based on the cheese chosen and its saltiness.
I let it cook, with the lid, always over the same medium-low heat, for about 10 minutes. Of course, it’s a sunny side up egg: if you like the yolk to remain soft and creamy, leave them slightly undercooked. If you don’t like that, extend the cooking to fully harden the eggs.
I added a second handful of grated cheese when they were almost ready, to make them even more fragrant and stringy. I can then serve at the table the sautéed spinach with sunny side up eggs!
I just have to wish you a good appetite and remind you that I wait for you every day here on my cooking blog with many easy, quick, and delicious recipes like this one!
Advice and variations of the recipe:
Advice: keep the heat at medium-low. Better to extend the cooking times rather than overcooking both the spinach and the eggs. Also, nobody likes burned food. Don’t remove the lid except when you’ll add the eggs: this will create heat that, together with the flame, will help with cooking.
Variations: you can vary, as mentioned, the type of cheese. Choose the one you prefer, keeping in mind the saltiness of the cheese to adjust the salt for both the spinach and the eggs. You can also use frozen spinach to make this recipe. Just drain them well before sautéing in the pan and adding the eggs.
