Nested Eggs on Spinach

suzalyn

Saute 1/4 of sweet onion, sliced, in a little olive oil until it begins to soften. Add 1/4 of chopped red pepper and cook for another 1-2 minutes. Add 1 cup of fresh baby spinach, salt & pepper, and stir until spinach wilts some. Moosh the veggies into the center of the pan and press down with the back of a large spoon to make a "nest." Add an egg into the nest, lower the heat, cover, and let simmer on low heat for about 3 minutes. Egg white should be set, yolk still soft. Carefully lift the nest (I used two spatulas - one at either side) onto your plate. Top with a sprinkle of grated parmesan cheese.

Enjoy the creamy deliciousness of this healthy breakfast.

After I made this, I looked up similar recipes on the internet. Lots of good ideas for variations, including any kind of greens (swiss chard, kale), mushrooms, other veggies. Some very complicated recipes include baking the eggs in the nest of greens in the oven (in individual ramekins). Why bother? The one pan method goes fast and tastes delicious. (I like using a cast iron skillet.)

RobTheGourmet

A twist on this idea in which a Chili Sauce is made and used to flavor it.


Skillet-Baked Eggs with Spinach, Yogurt, and Chili Oil

Ingredients
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek (white and pale-green parts only)
2 tablespoons chopped scallion (white and pale-green parts only)
10 cups fresh spinach (10 ounces)
1 teaspoon fresh lemon juice
4 large eggs
1/4 teaspoon kirmizi biber (Turkish chili powder), or 1/4 teaspoon crushed red pepper flakes and a pinch of paprika
1 teaspoon chopped fresh oregano
Special Equipment
One 10" ovenproof skillet or two 6" cast-iron skillets
Ingredient info
Kirmizi biber is available at kalustyans.com

Preparation
Mix yogurt, garlic, and a pinch of salt in a small bowl. Set aside.
Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.

Transfer spinach mixture to 10" skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10–15 minutes.

Melt remaining 1 tablespoon butter in a small saucepan over medium-low heat. Add kirmizi biber and a pinch of salt and cook until butter starts to foam and browned bits form at bottom of pan, 1–2 minutes. Add oregano and cook for 30 seconds longer. Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs. Drizzle with spiced butter.


was published in Bon Appetit few years ago.

PunkinSpice79

What great recipes! Thanks a bunch!