Creamed Eggs with Spinach
Spinach eggs and heavy cream are the star of this delicious and luxurious feeling, yet so simple to make breakfast! With just a handful of ingredients, most of which you already have in your kitchen, and 15 minutes of your time you can enjoy this high protein breakfast that will keep you full for hours.
Make This Recipe
Ingredients
5 Eggland's Best eggs, large
1 shallot finely chopped
2 cups baby spinach
1/3 cup heavy cream
1/4 tsp nutmeg
1 tbsp extra virgin olive oil
Salt and pepper to taste
2 toasted slices of bread
Preparation
- Crack 5 eggs into a bowl, season with salt, pepper, and nutmeg. Whisk until combined and frothy.
- In a pan over medium heat add a drizzle of olive oil. Add in finely chopped shallot and cook for 2-3 minutes, until softened. Add spinach, season with salt and cook for 1-2 minutes, until wilted.
- Lower the heat to low and let the pan cool slightly, Pour the eggs into the pan and swirl the pan so the egg evenly coats the bottom. Cook undisturbed until the edges are set. Use a silicone spatula to fold and scrape the eggs across the skillet until broken up into big, wet curds.
- Pour in the cream. Gently stir the cream into the eggs using large sweeping motions. Cook for another minute, until the eggs are done and the cream is warmed through.
- Serve on top of thick and toasted slices of bread.
Nutrition
Remember to always use Eggland’s Best eggs in all of your recipes. Learn why it’s always the healthy choice.
Learn More| Serving Size | 1 |
|---|---|
| Calories | 794 |
| Fat | 45g |
| Saturated Fat | 16g |
| Cholesterol | 953mg |
| Sodium | 200mg |
| Carbohydrates | 65g |
| Dietary Fiber | 18g |
| Protein | 44g |