This one-pot creamy spinach and eggs recipe is not for the faint hearted. This recipe is deliciously indulgent and cheesy and perfect for a special weekend brunch. These eggs are topped with toasted walnuts and are delicious eaten with a slice of sourdough toast. Made with super simple ingredients, this dish will take less than 20 minutes to make.
One-pot creamy spinach and eggs: ingredients
This delicious spinach and egg recipe contains just 7 main ingredients:
- Eggs
- Walnuts
- Baby spinach
- Double cream
- Milk
- Cheddar cheese
- Parmesan cheese / parmigiano reggiano
Eggs
Eggs are a key element to this dish. Not only are eggs delicious, but they a great source of vegetarian protein. I like to use large eggs as their bigger yolks are less likely to cook through in the time it takes for you egg whites to cook.
I recommend cooking your eggs for 8-10 minutes to ensure the whites are cooked but the yolks are still soft. However, this will depend a lot on your pan, the size of your eggs, and your heat source so pay close attention to your eggs so you don’t end up with hard yolks. You could always spread out your egg whites a little so that they cook through quicker.
Spinach
It is a well known fact that spinach goes deliciously with eggs. I fry my fresh spinach in olive oil as, not only is it one of the healthiest oils, it imparts a delicious taste to the spinach. It is no secret that this is not the healthiest dish. However, spinach is an excellent source of many vitamins and minerals which have multiple health benefits.
Creamy sauce
The creamy sauce, in my opinion, is the true highlight of this dish. It is extremely creamy and rich and will leave you feeling full for a long, long time. I made it by combing heavy cream with milk and grated cheddar cheese.
It is very important not to overcook the sauce. Make sure that the sauce is gently bubbling and not rapidly bubbling at anytime. Overcooked milk and cream may curdle or scorch on the bottom.
Walnuts
I topped the creamy spinach eggs with toasted walnuts. The toasted walnuts add a much needed crunchy texture to contrast the creamy eggs. Toasting the walnuts makes them extra crunchy and brings out their nutty flavour. If you like, you could roast the walnuts in the oven for 5 minutes instead of toasting them in the pan.
Recipe inspiration
Similar to my goat cheese apricot panini this recipe is inspired to my trip to Plenti in Madrid. This café makes amazing breakfast, brunch and coffee and is just a short walk from El Retiro park and the Prado museum. I would recommend it to anyone visiting Madrid!
Their eggs are baked, however I chose to cook mine on the stove. Primarily this was because I wanted more control of the temperature to ensure my cream sauce didn’t overcook. Secondly, it uses a lots less energy than switching on the oven.
One-pot creamy spinach and eggs: similar recipes
If you liked this recipe why not try my other breakfast and brunch recipes:
One-pot Creamy Eggs and Spinach
Ingredients
Method
- Heat a small frying pan to a medium-high heat. Add in your walnuts and toast for 2 minutes, tossing frequently. Do not let them burn. Remove from the pan and set aside.
- In the same pan heat your olive oil on a medium heat. Once hot add in your spinach and stir until wilted, around 2-3 minutes. Season with salt, pepper and grated fresh nutmeg to taste. Remove from the pan and set aside.
- Turn the pan down to medium-low and add in your cream, milk and grated Cheddar. Stir for 2 minutes until the cheese has melted. Season to taste.
- Add the spinach back in and stir through. Crack in the eggs, making sure the yolks stay whole. Sprinkle over the parmesan.
- Turn the heat down to low and cover the pan. Heat for 8-10 minutes, or until the egg whites are set but the yolk is still runny.
- Sprinkle with the toasted walnuts and enjoy with bread or toast!
This one-pot creamy spinach and eggs recipe is amazing! The eggs are cooked perfectly, with a rich and creamy sauce, and the walnuts add a crunchy texture.
Eva Dawson
The creamiest eggs I’ve ever eaten
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