Spinach with Fried Eggs
Whenever I have fresh or frozen spinach and I'm not quite sure what to cook quickly, I always make this simple recipe. It doesn’t take long, it’s not complicated, and the ingredients are readily available. I often cook this spinach with fried eggs, sometimes serving it with fried potatoes on the side, for casual meals, especially when I want something warm and filling.
Quick Info
Total time: about 40 minutes
Preparation time: 10-15 minutes (if the spinach is already cooked)
Cooking time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, quick, everyday
Ingredients
500 g cooked spinach (about 1 kg raw spinach)
200 ml milk
2-3 tablespoons flour
4-5 cloves of garlic
3-4 tablespoons oil
salt, to taste
water (only if needed for consistency)
eggs (for frying, one or two per person)
Instructions
1. If you have raw spinach, wash it well and boil it for a few minutes, then drain and let it cool. Once cooled, chop it finely with a knife. If you’re using frozen spinach that’s already cooked, thaw it and squeeze out some moisture, then chop it if it’s not already minced.
2. In a large pot, heat the oil over medium heat. When it’s hot, add the flour and continuously stir with a wooden spoon or whisk to prevent it from sticking. Let it cook for a few minutes until it lightens in color and takes on a golden hue. It shouldn’t be too dark.
3. From the 4-5 cloves of garlic, finely chop half (2-3). Add them to the browned flour, stir 2-3 times to heat them up, then immediately add the chopped spinach.
4. Pour in the milk and mix well. If the sauce seems too thick, add a little water or more milk to adjust the consistency to your liking. Season with salt.
5. Let it simmer on low heat, stirring occasionally, until it thickens and takes on a creamy sauce-like appearance. This takes about 10-15 minutes, depending on how much liquid you added.
6. When the spinach sauce is nearly ready, chop the remaining garlic and add it to the pot. Stir once more and turn off the heat after 1-2 minutes.
7. In the meantime, fry the eggs to your liking in a pan with a little oil. Some prefer the yolk runny, while others like it firmer.
8. Serve the spinach warm, topped with the fried eggs or on the side. You can also add some fried potatoes if you want a more substantial meal.
Why I Make This Recipe Often
Because it’s quick and uses simple ingredients that I almost always have at home. The spinach prepared this way has a pleasant garlic flavor, and the sauce remains cohesive. The fried eggs make it more filling, and the recipe works really well when I don’t have time or the desire to make something complicated.
Tips and Variations
Tips
- Drain the spinach well after boiling to avoid a watery sauce.
- If you don’t like the intense garlic flavor, use less or add it only at the end.
- The sauce should be creamy, not too thick or too runny. You can adjust it with milk or water as needed.
Substitutions
- Milk can be replaced with water, but the flavor won’t be as rich.
- If you don’t have flour, you can try using a tablespoon of cornstarch (dissolved in a little cold water before adding).
- The oil can be replaced with butter for a different flavor, but it’s not mandatory.
Variations
- You can add fresh herbs (dill or parsley) at the end if you like.
- Sometimes I replace part of the milk with cream, but that’s optional.
- If you want a gluten-free version, substitute the flour with cornstarch.
Serving Ideas
- Alongside the fried eggs, it pairs well with fried or boiled potatoes.
- A slice of toasted bread helps to scoop up the sauce from the plate.
- If you want a vegan option, skip the eggs and use water instead of milk.
Frequently Asked Questions
1. Can I use frozen spinach directly?
Yes, but it’s best to thaw it, squeeze out the moisture, and chop it if it’s not already minced.
2. Can it be made without milk?
Yes, you can use only water, but the flavor will be simpler and the texture less creamy.
3. Can I add eggs directly to the sauce, like in Romanian-style fried eggs?
That’s not the classic recipe, but it can be done. Crack the eggs over the hot spinach and let them cook covered on low heat until the whites are set.
4. What do I do if the sauce thickens too much?
Add a little hot milk or water, stir, and see if more is needed.
5. Can I use boiled eggs instead of fried ones?
Yes, halved boiled eggs can be an alternative if you don’t like fried eggs.
Nutritional Values
Estimate for one serving (spinach with fried egg and a little oil):
Calories: 250-320 kcal
Protein: 10-12 g
Fat: 16-20 g
Carbohydrates: 20-25 g
Values may vary depending on how much oil and how many eggs you use, but generally, it’s a balanced meal, rich in fiber and protein, with few calories if you don’t add potatoes or bread.
Storage and Reheating
The spinach sauce can be stored in the fridge in a container for up to 2 days. It reheats easily on low heat or in the microwave, stirring occasionally. It’s best to make the fried eggs fresh, as they don’t reheat well. If there’s leftover spinach, you can also use it as a side dish for other meals.
Whenever I have fresh or frozen spinach and I'm not quite sure what to cook quickly, I always make this simple recipe. It doesn’t take long, it’s not complicated, and the ingredients are readily available. I often cook this spinach with fried eggs, sometimes serving it with fried potatoes on the side, for casual meals, especially when I want something warm and filling.
Quick Info
Total time: about 40 minutes
Preparation time: 10-15 minutes (if the spinach is already cooked)
Cooking time: 25-30 minutes
Servings: 2-3
Difficulty: easy
Recipe type: main dish, quick, everyday
Ingredients
500 g cooked spinach (about 1 kg raw spinach)
200 ml milk
2-3 tablespoons flour
4-5 cloves of garlic
3-4 tablespoons oil
salt, to taste
water (only if needed for consistency)
eggs (for frying, one or two per person)
Instructions
1. If you have raw spinach, wash it well and boil it for a few minutes, then drain and let it cool. Once cooled, chop it finely with a knife. If you’re using frozen spinach that’s already cooked, thaw it and squeeze out some moisture, then chop it if it’s not already minced.
2. In a large pot, heat the oil over medium heat. When it’s hot, add the flour and continuously stir with a wooden spoon or whisk to prevent it from sticking. Let it cook for a few minutes until it lightens in color and takes on a golden hue. It shouldn’t be too dark.
3. From the 4-5 cloves of garlic, finely chop half (2-3). Add them to the browned flour, stir 2-3 times to heat them up, then immediately add the chopped spinach.
4. Pour in the milk and mix well. If the sauce seems too thick, add a little water or more milk to adjust the consistency to your liking. Season with salt.
5. Let it simmer on low heat, stirring occasionally, until it thickens and takes on a creamy sauce-like appearance. This takes about 10-15 minutes, depending on how much liquid you added.
6. When the spinach sauce is nearly ready, chop the remaining garlic and add it to the pot. Stir once more and turn off the heat after 1-2 minutes.
7. In the meantime, fry the eggs to your liking in a pan with a little oil. Some prefer the yolk runny, while others like it firmer.
8. Serve the spinach warm, topped with the fried eggs or on the side. You can also add some fried potatoes if you want a more substantial meal.
Why I Make This Recipe Often
Because it’s quick and uses simple ingredients that I almost always have at home. The spinach prepared this way has a pleasant garlic flavor, and the sauce remains cohesive. The fried eggs make it more filling, and the recipe works really well when I don’t have time or the desire to make something complicated.
Tips and Variations
Tips
- Drain the spinach well after boiling to avoid a watery sauce.
- If you don’t like the intense garlic flavor, use less or add it only at the end.
- The sauce should be creamy, not too thick or too runny. You can adjust it with milk or water as needed.
Substitutions
- Milk can be replaced with water, but the flavor won’t be as rich.
- If you don’t have flour, you can try using a tablespoon of cornstarch (dissolved in a little cold water before adding).
- The oil can be replaced with butter for a different flavor, but it’s not mandatory.
Variations
- You can add fresh herbs (dill or parsley) at the end if you like.
- Sometimes I replace part of the milk with cream, but that’s optional.
- If you want a gluten-free version, substitute the flour with cornstarch.
Serving Ideas
- Alongside the fried eggs, it pairs well with fried or boiled potatoes.
- A slice of toasted bread helps to scoop up the sauce from the plate.
- If you want a vegan option, skip the eggs and use water instead of milk.
Frequently Asked Questions
1. Can I use frozen spinach directly?
Yes, but it’s best to thaw it, squeeze out the moisture, and chop it if it’s not already minced.
2. Can it be made without milk?
Yes, you can use only water, but the flavor will be simpler and the texture less creamy.
3. Can I add eggs directly to the sauce, like in Romanian-style fried eggs?
That’s not the classic recipe, but it can be done. Crack the eggs over the hot spinach and let them cook covered on low heat until the whites are set.
4. What do I do if the sauce thickens too much?
Add a little hot milk or water, stir, and see if more is needed.
5. Can I use boiled eggs instead of fried ones?
Yes, halved boiled eggs can be an alternative if you don’t like fried eggs.
Nutritional Values
Estimate for one serving (spinach with fried egg and a little oil):
Calories: 250-320 kcal
Protein: 10-12 g
Fat: 16-20 g
Carbohydrates: 20-25 g
Values may vary depending on how much oil and how many eggs you use, but generally, it’s a balanced meal, rich in fiber and protein, with few calories if you don’t add potatoes or bread.
Storage and Reheating
The spinach sauce can be stored in the fridge in a container for up to 2 days. It reheats easily on low heat or in the microwave, stirring occasionally. It’s best to make the fried eggs fresh, as they don’t reheat well. If there’s leftover spinach, you can also use it as a side dish for other meals.