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Skillet Poached Eggs with Spinach

Skillet Poached Eggs with Spinach

MEATLESS | DAIRY-FREE | GLUTEN-FREE

Recipe © 2014 by Jessica Fisher and used by permission of The Harvard Common Press.
Course Breakfast
Cuisine Vegetarian
Keyword breakfast, eggs, spinach
Prep Time 3 minutes
Cook Time 12 minutes
Total Time 15 minutes
Yield 4 servings
Calories 240 kcal
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

  1. 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.
  2. Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
  3. Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.