I have often made spinach with fried eggs when I needed a quick and hearty meal. It's the kind of recipe I prepare without much planning, especially since the ingredients are simple and I usually have them at home. I don't overthink the sides either – sometimes I just eat it with fresh bread, other times I make some fries if I have the time.
Quick Info
Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 5
Difficulty: easy
Recipe type: main dish for a quick lunch or dinner
Ingredients
500 g spinach (blanched)
300 ml milk
4-5 cloves of garlic
3 tablespoons of flour
oil (about 250 ml total)
salt
pepper
5 eggs
Instructions
1. I start with the spinach: I wash it well, blanch it for 1-2 minutes in boiling water, then drain and chop it finely. If you're using pre-blanched or frozen spinach, just thaw and chop it.
2. In a large pot, I heat 150 ml of oil. When it’s hot, I sprinkle in the 3 tablespoons of flour and quickly mix with a whisk or wooden spoon. The flour should blend well and not form lumps, but I don’t let it brown.
3. I add all the chopped spinach over the flour and mix vigorously to combine. At first, it seems a bit strange, but after 1-2 minutes, it homogenizes.
4. I start pouring in the milk gradually, stirring constantly to prevent sticking. I don’t add all the milk at once, just a little at a time. At this stage, I also add salt and pepper to taste.
5. I lower the heat to medium-low and let the spinach simmer uncovered for about 15-20 minutes. Occasionally, I stir to prevent it from sticking to the bottom.
6. Towards the end, I add the crushed or pressed garlic, then let everything cook for another 5 minutes on low heat.
7. While the spinach is finishing, I prepare the fried eggs. In a deep skillet, I heat the remaining oil (about 100 ml). I carefully crack the eggs, making sure not to break the yolks. I sprinkle salt and pepper on top. I fry them for 3 minutes, basting them with hot oil from the pan so that the tops set without flipping.
8. I serve the spinach warm, topped with the fried egg. Sometimes I add fries on the side, but it’s not mandatory.
Why I make this recipe often
It’s one of the most convenient options when I have spinach and want something filling without spending hours in the kitchen. The fried eggs make the meal satisfying, and it works well both on its own and with a side. It fits perfectly into any weekday, especially for lunch.
Tips and Variations
Tips
- If you have frozen spinach, let it drain well before using. Excess water will dilute the sauce.
- Flour needs to be mixed quickly into the hot oil; otherwise, it will form lumps. Don’t let it brown.
- Garlic is added at the end so it doesn’t lose its flavor.
Substitutions
- Milk can be replaced with any neutral plant-based milk if needed, but the taste will be slightly different.
- Regular oil can be substituted with sunflower or canola oil.
- If you don’t have white flour, whole wheat flour can work too, but the texture will be more rustic.
Variations
- You can add some chopped dill at the end if you like.
- The eggs can also be poached if you want a lighter version.
- For extra creaminess, you can add 1-2 tablespoons of sour cream to the spinach sauce at the end.
Serving Ideas
- With toasted or plain bread
- With fries or mashed potatoes
- It also pairs well with a simple tomato salad
Frequently Asked Questions
1. Can I use frozen spinach?
Yes, you can. Thaw it completely and drain it well before chopping and adding it to the pot.
2. Can it be made without flour?
Flour helps to bind the sauce. Without it, the spinach will be more liquid, but for a gluten-free option, you can use another type of flour (e.g., rice) or a little cornstarch dissolved in milk.
3. Can I bake the eggs instead of frying them?
The original recipe uses fried eggs, but you can also bake them in small ceramic dishes. However, the texture and taste will differ from the classic version.
4. Can I use garlic powder?
I recommend fresh garlic for an intense flavor, but if necessary, granulated garlic can work (about half a teaspoon).
5. Can the recipe be made without milk?
It can be made with just water, but the texture and flavor won’t be as creamy.
Nutritional Values
Approximately, one serving (spinach and one egg) has about 330-350 kcal. Spinach is rich in fiber and iron. The oil and eggs provide fats and protein. Approximate macros per serving: 14 g protein, 23 g fat, 16 g carbohydrates. Calories may vary depending on how much oil remains on the eggs and the type of milk used.
Storage and Reheating
The spinach can be stored in the refrigerator in a covered container for up to 2 days. When reheating on low heat or in the microwave, stir frequently to prevent sticking. The fried eggs are best served fresh; I don’t recommend storing them as they become tough when reheated. If you make extra spinach, keep just the sauce and fry fresh eggs for each meal.
Quick Info
Total time: about 40 minutes
Preparation time: 10 minutes
Cooking time: 30 minutes
Servings: 5
Difficulty: easy
Recipe type: main dish for a quick lunch or dinner
Ingredients
500 g spinach (blanched)
300 ml milk
4-5 cloves of garlic
3 tablespoons of flour
oil (about 250 ml total)
salt
pepper
5 eggs
Instructions
1. I start with the spinach: I wash it well, blanch it for 1-2 minutes in boiling water, then drain and chop it finely. If you're using pre-blanched or frozen spinach, just thaw and chop it.
2. In a large pot, I heat 150 ml of oil. When it’s hot, I sprinkle in the 3 tablespoons of flour and quickly mix with a whisk or wooden spoon. The flour should blend well and not form lumps, but I don’t let it brown.
3. I add all the chopped spinach over the flour and mix vigorously to combine. At first, it seems a bit strange, but after 1-2 minutes, it homogenizes.
4. I start pouring in the milk gradually, stirring constantly to prevent sticking. I don’t add all the milk at once, just a little at a time. At this stage, I also add salt and pepper to taste.
5. I lower the heat to medium-low and let the spinach simmer uncovered for about 15-20 minutes. Occasionally, I stir to prevent it from sticking to the bottom.
6. Towards the end, I add the crushed or pressed garlic, then let everything cook for another 5 minutes on low heat.
7. While the spinach is finishing, I prepare the fried eggs. In a deep skillet, I heat the remaining oil (about 100 ml). I carefully crack the eggs, making sure not to break the yolks. I sprinkle salt and pepper on top. I fry them for 3 minutes, basting them with hot oil from the pan so that the tops set without flipping.
8. I serve the spinach warm, topped with the fried egg. Sometimes I add fries on the side, but it’s not mandatory.
Why I make this recipe often
It’s one of the most convenient options when I have spinach and want something filling without spending hours in the kitchen. The fried eggs make the meal satisfying, and it works well both on its own and with a side. It fits perfectly into any weekday, especially for lunch.
Tips and Variations
Tips
- If you have frozen spinach, let it drain well before using. Excess water will dilute the sauce.
- Flour needs to be mixed quickly into the hot oil; otherwise, it will form lumps. Don’t let it brown.
- Garlic is added at the end so it doesn’t lose its flavor.
Substitutions
- Milk can be replaced with any neutral plant-based milk if needed, but the taste will be slightly different.
- Regular oil can be substituted with sunflower or canola oil.
- If you don’t have white flour, whole wheat flour can work too, but the texture will be more rustic.
Variations
- You can add some chopped dill at the end if you like.
- The eggs can also be poached if you want a lighter version.
- For extra creaminess, you can add 1-2 tablespoons of sour cream to the spinach sauce at the end.
Serving Ideas
- With toasted or plain bread
- With fries or mashed potatoes
- It also pairs well with a simple tomato salad
Frequently Asked Questions
1. Can I use frozen spinach?
Yes, you can. Thaw it completely and drain it well before chopping and adding it to the pot.
2. Can it be made without flour?
Flour helps to bind the sauce. Without it, the spinach will be more liquid, but for a gluten-free option, you can use another type of flour (e.g., rice) or a little cornstarch dissolved in milk.
3. Can I bake the eggs instead of frying them?
The original recipe uses fried eggs, but you can also bake them in small ceramic dishes. However, the texture and taste will differ from the classic version.
4. Can I use garlic powder?
I recommend fresh garlic for an intense flavor, but if necessary, granulated garlic can work (about half a teaspoon).
5. Can the recipe be made without milk?
It can be made with just water, but the texture and flavor won’t be as creamy.
Nutritional Values
Approximately, one serving (spinach and one egg) has about 330-350 kcal. Spinach is rich in fiber and iron. The oil and eggs provide fats and protein. Approximate macros per serving: 14 g protein, 23 g fat, 16 g carbohydrates. Calories may vary depending on how much oil remains on the eggs and the type of milk used.
Storage and Reheating
The spinach can be stored in the refrigerator in a covered container for up to 2 days. When reheating on low heat or in the microwave, stir frequently to prevent sticking. The fried eggs are best served fresh; I don’t recommend storing them as they become tough when reheated. If you make extra spinach, keep just the sauce and fry fresh eggs for each meal.