Spinach cream with egg eyes

Name: Spinach cream with egg eyes - Diana M.
Ingredients: 1/2 kg fresh spinach salt; pepper 2 tablespoons of flour 3 cloves of garlic oil milk (as needed; approximately 1 cup) 2 eggs

Savory - Spinach cream with egg eyes by Diana M. - Recipia

Every time I cook spinach with a fried egg, I am reminded of quick meals from my childhood. Nowadays, I often use fresh spinach from a bag, already cleaned and washed, which significantly shortens the preparation time. I don't complicate the recipe because I learned it from my grandmother: a few simple ingredients, a creamy spinach sauce, and fried eggs prepared separately. Quick Info Total Time: 25-30 minutes Preparation Time: 10 minutes (with pre-washed spinach) Cooking Time: 15-20 minutes Servings: 2 Difficulty: easy Recipe Type: quick main dish, served warm Ingredients 500 g fresh spinach salt white pepper 2 tablespoons flour 3 cloves garlic oil (enough to cover the bottom of the pan for sautéing) milk, about 1 cup (adjust the amount for consistency) 2 eggs Preparation Method 1. If the spinach is not already washed, I pick and clean it from thick stems, then wash it in several waters. If I use bagged spinach, I go straight to boiling. 2. I put enough water to cover the spinach to boil. When it starts to boil, I add the leaves and let them soften for just 3-5 minutes. I drain the spinach immediately and let it cool and drain well in a colander. 3. I chop the spinach as finely as I can with a knife, not making it a puree, just ensuring there are no large leaves. 4. In a pot, I add enough oil to cover the bottom and add the crushed garlic. I sauté it on low heat for 30-40 seconds, just enough to let it smell, without letting it turn a deep color. 5. I add the flour directly over the sautéed garlic and quickly mix it with a wooden spoon for 1 minute until the flour takes on a slightly yellowish hue. 6. I pour in a little cold milk, just enough to dissolve the flour, and whisk vigorously to avoid lumps. 7. I add the chopped spinach and continue to pour in milk gradually until I achieve a creamy consistency. If it remains too thick, I add more milk as needed. I season with salt and white pepper. 8. I keep mixing on low heat for 5-8 minutes until the spinach is well combined with the sauce and becomes creamy. 9. Separately, I fry the eggs in a bit of oil, simply, without any fuss. 10. I serve the warm spinach with the fried egg on top or alongside. Why I make this recipe often It prepares quickly, with accessible ingredients. It doesn’t require special planning and can easily be adapted to what you have in the fridge. It helps me when I want something hearty but not too heavy. Tips and Variations Tips If the spinach is older or has thick stems, I prefer to remove them before boiling. For a smooth sauce, don’t rush the flour step: stir often to prevent sticking. The garlic should not burn, as it changes the flavor. Substitutions Instead of oil, you can use butter for a milder flavor. White pepper can be omitted or replaced with a bit of nutmeg, to taste. The flour cannot be substituted here, as it is important for consistency. Variations For texture, you can add a tablespoon of sour cream at the end. Some also add a bit of grated cheese to the sauce, but that is not part of the classic recipe. If you prefer, you can poach the eggs instead of frying them. Serving Ideas It goes well with fresh bread or polenta. You can also add, alongside the fried egg, a few slices of radish or fresh green onions for freshness. It is served warm. Frequently Asked Questions Can frozen spinach be used? Yes, but let it thaw and drain excess water before chopping and adding it to the sauce. How can I prevent the spinach sauce from being lumpy? Always stir when pouring in the milk and use a whisk, especially at the beginning when dissolving the flour. Can I use another type of flour? The classic recipe uses regular white flour. Whole wheat flour changes the taste and texture, so I do not recommend it. Does the egg have to be fried, or can I make Romanian-style eggs? You can also poach the egg, depending on your preference, but the fried egg is the traditional option. Nutritional Values Approximately, for one serving: Calories: 320-370 kcal Proteins: 15-18 g Carbohydrates: 18-22 g Fats: 18-20 g Values depend on the exact amount of oil, type of milk, and how much spinach you use. It does not have many carbohydrates and is balanced in macronutrients. Storage and Reheating The spinach with sauce can be stored in the refrigerator for 1-2 days in a covered container. It reheats easily on low heat, stirring to prevent sticking. The fried egg is best fresh, but if leftover, you can quickly heat it in a pan or microwave. The recipe does not freeze well, as the sauce changes texture.

Spinach cream with egg eyes

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