Spinachandeggs Recipes

SPINACH AND EGGS

Steps:

• In a large skillet, saute your onion in the butter until translucent.
• Dump the frozen spinach into the skillet with the onion and add the 1/4 cup water. Cover and cook on medium heat, stirring occasionally to keep the spinach from sticking.
• Once the spinach is wilted and appears done, pour in the 2 eggs which have been whisked well.
• Stir continually until the egg turns white and the spinach appears "dry", but make sure not to overcook.
• Sprinkle with seasoned salt (to taste) immediately before serving.

SCRAMBLED EGGS WITH SPINACH

Steps:

• Gather the ingredients.
• Coarsely chop the baby spinach leaves.
• Heat the olive oil in a large heavy skillet and cook the onion and garlic until crisp-tender, about 5 minutes, stirring frequently.
• Add the chopped spinach to the skillet and cook, stirring often, until the spinach is tender, about 5 to 7 minutes. Be sure to cook this until the water that leaches out of the spinach has evaporated.
• In a medium bowl, beat the heavy cream with the eggs, salt, pepper, and thyme until foamy.
• Add the egg mixture to the skillet and cook and stir so the eggs scramble with the spinach, about 4 to 5 minutes longer. Sprinkle with the cheese and serve.

SPINACH EGG BAKE

Steps:

• In a large skillet, saute onions in butter for 2 minutes or until tender. Add spinach and parsley; saute 3 minutes longer or until heated through. Remove from the heat and set aside. , In a large bowl, beat the eggs, sour cream and salt until smooth. Stir in the spinach mixture and cheddar cheese. Pour into a greased 15x10x1-in. baking pan. Sprinkle with Parmesan cheese. , Bake, uncovered, at 350° for 25-30 minutes or until a knife inserted in the center comes out clean. Cut into squares.

SCRAMBLED EGGS WITH SPINACH & PARMESAN

Steps:

• Whisk 2 large eggs in a small bowl; season with kosher salt and freshly ground black pepper and set aside. Heat 1 teaspoon olive oil in a medium nonstick skillet over medium heat. Add 3 cups baby spinach and cook, tossing, until wilted, about 1 minute. Add eggs; cook, stirring occasionally, until just set, about 1 minute. Stir in 1-2 tablespoons grated Parmesan. Sprinkle with crushed red pepper flakes.

BAKED EGGS WITH SPINACH & TOMATO

Steps:

• Heat oven to 200C/180C fan/gas 6. Put the spinach into a colander, then pour over a kettle of boiling water to wilt the leaves. Squeeze out excess water and divide between 4 small ovenproof dishes.
• Mix the tomatoes with the chilli flakes and some seasoning, then add to the dishes with the spinach. Make a small well in the centre of each and crack in an egg. Bake for 12-15 mins or more depending on how you like your eggs. Serve with crusty bread, if you like.

BAKED EGGS WITH SPINACH

Steps:

• Preheat oven to 400°F.
• Cook onion in butter in a 10-inch heavy skillet over moderate heat, stirring, until softened, about 5 minutes. Add spinach and cook, covered, stirring 2 or 3 times, until wilted, 2 to 3 minutes. Remove lid and cook, stirring, until excess liquid is evaporated, 2 to 4 minutes. Add cream, salt, and pepper and simmer, stirring occasionally, until slightly thickened, 3 to 4 minutes.
• Arrange buttered ramekins in a shallow baking pan and divide spinach among them. Make an indentation in center of each and carefully crack an egg into each indentation. Bake in middle of oven until whites are just set, about 15 minutes.
• Serve eggs in ramekins with bacon and toast.

EGGS BENEDICT WITH SPINACH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a sauté pan, heat the olive oil and add the spinach and a pinch of salt. Sauté until wilted. Set aside.
• Butter the English muffin and toast in the oven for 5-10 minutes or until brown.
• Heat a pot of water over medium heat. With a wooden spoon, swirl the water in the same direction.
• Quickly add the egg into the center of the swirling water, cover, and cook for 3-5 minutes or until egg white is set and yolk is still runny.
• Remove egg from water with a slotted spoon and set aside.
• In a blender, add the egg yolks and pulse for one minute. Add in the lemon juice, salt, and cayenne and run the blender. Slowly add in the melted butter and continue to blend until the mixture lightens in color. Add more melted butter for thinner consistency.
• Assemble the Benedict by layering the english muffin with the bacon, spinach, poached egg, and hollandaise sauce.
• Top with fresh chives.
• Enjoy!

BAKED EGGS IN CREAMY SPINACH

Steps:

• Preheat the oven to 350˚ F.
• Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
• Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

SAUTEED SPINACH WITH POACHED EGGS

Steps:

• In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
• Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
• Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY

Steps:

• Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
• Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
• Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
• Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
• Stir in the lemon juice and spinach. Remove the pan from the heat.
• Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
• Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
• Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
• Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
• Remove the pan from the oven and let cool for 10 minutes before serving with toast.
• Enjoy!

SAVORY SPINACH EGG RECIPE USING CANNED SPINACH

Steps:

• In bowl, whisk together egg substitute, milk, pepper and salt.
• Stir in spinach (I think it should be diced)and mix well.
• Spray Pam on skillet.
• Cook over medium, stirring frequently until most of liquid is evaporated.