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Skillet Poached Eggs with Spinach
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4.60 from 5 votes

Skillet Poached Eggs with Spinach

MEATLESS | DAIRY-FREE | GLUTEN-FREE

Recipe © 2014 by Jessica Fisher and used by permission of The Harvard Common Press.
Prep Time3 minutes
Cook Time12 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: Vegetarian
Keyword: breakfast, eggs, spinach
Servings: 4 servings
Author: Jessica Fisher

Ingredients

  • 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

Instructions

  • 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.

Nutrition

Calories: 240kcal | Carbohydrates: 8g | Protein: 14g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 372mg | Sodium: 179mg | Potassium: 415mg | Fiber: 1g | Sugar: 2g | Vitamin A: 4605IU | Vitamin C: 15.3mg | Calcium: 117mg | Iron: 3.7mg