Spinach & Egg Recipe

Prep

Rinse the baby spinach thoroughly in cold water, drain in a colander and spin or pat dry. Peel and mince the garlic and thinly slice the onion.

Sweat onion & garlic

Heat a large nonstick or cast-iron skillet over medium heat. Add the olive oil and butter. When the butter foams, add the sliced onion and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Add the minced garlic and cook 30–45 seconds more until fragrant, taking care not to brown the garlic.

Cook spinach

Add the spinach to the pan in batches if necessary. Use tongs to toss and wilt the leaves, cooking until all the spinach is just wilted and any excess moisture has mostly evaporated, about 2–4 minutes. If the pan looks dry or the spinach starts to stick, add a splash (about 1 tbs) of water. Season with 1/2 teaspoon kosher salt, 1/4 teaspoon black pepper, and red pepper flakes if using. Stir to combine.

Make wells for eggs

Using a spatula, push the spinach to create four small wells or clear spaces in the skillet (or two wells if you prefer two eggs per person). If the spinach mixture is very loose, press some down so there's a small pocket for the eggs.

Cook the eggs

Crack the eggs one at a time into a small bowl, then gently slip each egg into a well. Reduce the heat to low. Cover the skillet with a lid and cook until the egg whites are set but yolks remain runny, 4–6 minutes, depending on how runny you like them. For firmer yolks, cook an extra 1–2 minutes. Sprinkle the remaining 1/4 teaspoon salt and 1/4 teaspoon black pepper over the eggs as they cook.

Finish

Uncover and remove from heat. Drizzle the lemon juice over the spinach and eggs, then sprinkle the grated Parmesan on top if using. Let rest 1 minute before serving so flavors meld.