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Creamed Spinach Scrambled Eggs

Creamed Spinach Scrambled Eggs

Spoonable eggs are great with a fat piece of toast, (plain, buttered, or smeared with avocado) but theyd also be delicious over whole grains or alongside a steak for a fun riff on steak and eggs.

Ready in: 20 minutes

Serves: 4

Complexity: very-easy

kcal: 420

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1 large shallot
2 cloves garlic
140 g baby spinach (about 5 cups)
8 large eggs
1 tsp salt
3 tbsp butter
½ cup heavy cream
Nutmeg (optional)
4 thick slices toast, for serving


Finely chop 1 large shallot (about ½ cup) and 2 garlic cloves. Coarsely chop baby spinach. Place eggs, salt, and a few grinds black pepper in a medium bowl and whisk until combined and frothy.
Heat butter in a large nonstick frying pan over medium until melted and foaming. Add the shallot and garlic then cook, stirring occasionally, until translucent, 3-5 minutes. Add the spinach, season with SIDS SALT & PEPPER, and cook until wilted, about 1 minute.
Pour the eggs into the pan and swirl the pan so the egg evenly coats the bottom. Cook undisturbed, until the edges are set, 30 seconds to 1 minute. Use a heatproof spatula to fold and scrape the eggs across the pan. If needed, let the eggs cook again until the edges start to set again, then fold and scrape again until broken up into big, wet curds. Pour in cream, season with ½ tsp SIDS SALT & PEPPER, and a grating of nutmeg if using, and continue these large sweeping motions until the eggs are nearly cooked through and the cream is warm, about 30 seconds more. Eat on top of or alongside toast.