Jessica Fisher is the creator of two popular blogs, Life as Mom and Good Cheap Eats, which have established her as a go-to authority on cooking for a family cheaply, creatively, and nutritiously. She is the author of Good Cheap Eats: Everyday Dinners and Fantastic Feasts for $10 or Less; Not Your Mother’s Make-Ahead and Freeze Cookbook; Best 100 Juices for Kids and — most recently — Good Cheap Eats Dinner in 30 Minutes (or Less!). Jessica lives with her husband and six young children in the San Diego area, and you can follow her on Facebook, Twitter, and Pinterest.
Eating unprocessed does’t have to mean eating flavorless. These Skillet Poached Eggs with Spinach from my new Good Cheap Eats cookbook are meatless, dairy-free, gluten-free, and yet packed with protein and piquancy.
I serve these eggs several times a week, adjusting the type of greens or other additions depending on what’s in the fridge. Sometimes I add mushrooms and bacon, sometimes onions and kale. Feel free to mix it up with whatever you have on hand.
Recipe © 2014 by Jessica Fisher and used by permission of The Harvard Common Press.
- 2 tablespoons olive oil
- 2 leeks, halved lengthwise and thinly sliced crosswise into half-moons
- 5 ounces baby spinach
- 8 large eggs
- Kosher salt and freshly ground black pepper
- In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
- Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
- Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.