Eating unprocessed doesn’t have to mean eating flavorless. These Skillet Poached Eggs with Spinach from my 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.
Skillet Poached Eggs with Spinach
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.
About the Author
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 Good Cheap Eats Dinner in 30 Minutes (or Less!).