Creamy Spinach And Poached Eggs

Posted on: February 16, 2020. Updated on: July 12, 2023.

by Carolina Gelen


Whether you’re looking for an easy breakfast recipe or a quick dinner idea, this creamy spinach dish will do it all for you.


I grew up eating this dish, we used to have it more often for dinner, rather than for breakfast. It takes about 25 minutes to make, it’s simply perfect for when you don’t feel like putting too much effort into making dinner after a long day.


Creamy Spinach And Poached Eggs

5 / 5. from 6

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5 / 5. from 6

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1 cup thawed spinach (450 g)
1 cup heavy cream (200 g)
1 cup whole milk
3 cloves garlic
1 tablespoon all purpose flour
4 eggs (or how ever many you desire)
feta cheese, queso fresco or any preferred cheese for serving
salt and pepper
oil for sautéing


Sauté the minced garlic in a few tablespoons of the oil or your choice, in a sauce pan or skillet on medium-high heat until golden brown.

Add the tablespoon of flour to the pan and let it cook for a couple of minutes, continuing to stir everything with a wooden spoon or a whisk.

Gradually start adding the milk to the pan, while vigorously stirring to prevent any lump formation.

Next, after adding all the milk, add the heavy cream to the pan and let everything come to a boil.

Once it started boiling, lower the heat and add the spinach, salt and pepper and let everything simmer for 15-20 minutes.

After the creamy spinach is done simmering, crack the eggs into the mixture and pop a lid on the pan. Again, all of this is happening on low heat!

If you’re into a good old runny egg yolk, keep the lid on for approximately 3 minutes. You know the eggs are ready when the egg whites are completely opaque, but if you gently tap the egg yolk, it should still feel soft.

Serve everything with a slice of buttered sourdough toast, cheese crumbles and a healthy drizzle of olive oil.

Carolina Gelen

I speak 5 languages, but my favorite way to communicate is through the universal language of food. I translate food to be more approachable and accessible for the everyday cook. I didn't grow up with a lot, so I’ve always loved thrifting and finding a good sale. That also shapes my approach to cooking: I try to make most of my recipes as affordable as possible, and that is what my SCRAPS newsletter is about. Every two weeks I will send an exclusive recipe to your inbox. Subscribe to get full access to the newsletter and website.

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