A quick and nutritious breakfast or light meal featuring creamy spinach topped with perfectly cooked eggs.
Ingredients
Main
1tablespoonextra-virgin olive oil
3-4green onionsgreen onions(thinly sliced, both white and green parts)
5oz.baby spinach(about 4 cups)
½teaspoonkosher salt(plus more if needed)
¼teaspoonblack pepper(plus more if needed)
½cupGreek yogurt(I prefer Fage 5%)
4eggs
for servingcrusty bread(optional)
Instructions
Heat olive oil in a skillet over medium heat. Sauté green onions until softened, about 2-3 minutes.
Add spinach and cook until wilted, about 1-2 minutes. Stir in salt, pepper, and Greek yogurt.
Create 4 indentations in the mixture and crack eggs into them. Cover and cook until whites are set and yolks reach desired doneness, about 5-7 minutes.
Serve with toasted bread if desired, drizzling with olive oil and adding seasonings as preferred.
Notes
Feel free to add crushed red pepper or herbs for extra flavor.