Creamy Spinach and Poached Eggs

Breakfast, To Try


INGREDIENTS (2-4 servings)

1 cup thawed spinach (450 g)

1 cup heavy cream (200 g)

1 cup whole milk

3 cloves garlic

1 tablespoon all purpose flour

4 eggs (or how ever many you desire)

feta cheese, queso fresco or any preferred cheese for serving

salt and pepper

oil for sautéing


Sauté the minced garlic in a few tablespoons of the oil or your choice, in a sauce pan or skillet on medium-high heat until golden brown.

Add the tablespoon of flour to the pan and let it cook for a couple of minutes, continuing to stir everything with a wooden spoon or a whisk.

Gradually start adding the milk to the pan, while vigorously stirring to prevent any lump formation.

Next, after adding all the milk, add the heavy cream to the pan and let everything come to a boil.

Once it started boiling, lower the heat and add the spinach, salt and pepper and let everything simmer for 15-20 minutes.

After the creamy spinach is done simmering, crack the eggs into the mixture and pop a lid on the pan. Again, all of this is happening on low heat!

If you’re into a good old runny egg yolk, keep the lid on for approximately 3 minutes. You know the eggs are ready when the egg whites are completely opaque, but if you gently tap the egg yolk, it should still feel soft.

Serve everything with a slice of buttered sourdough toast, cheese crumbles and a healthy drizzle of olive oil.