Breakfast Lunch Main dish Vegetarian meal

Creamy Spinach with Fried Eggs

Creamy spinach with eggs

I recently hosted an event together with a dear friend and colleague of mine themed ‘a good start’. The primary purpose was to increase the awareness of having healthy and well balanced morning rituals – seen from all perspectives both bodily, nutritious and holistic.
I did an hour of morning nutrition lecturing, and while preparing the class I did a lot of thinking about my own morning preferences and rituals. First of all I am a morning person. Big time. I always run or work out in the morning. I often wake before my alarm sets off and I am almost always eager to get out of bed and start the day, plus I’m super hungry. In fact one of the last things I think about before I fall asleep is what I wanna have for breakfast, and it is most often something with fruit, yoghurt, muesli, pancakes etc. meaning that I prefer my breakfast sweet and fresh.

Creamy spinach with eggs

Eggs are one of the things I like to include in my breakfast whether it is a boiled egg on the side of some toast or a banana omelette with fruit. But this time I actually wanted to create a savory morning meal with greens, fibers and no sugar – just to be able to switch, try new things and maybe open up to new rituals and preferences.

Creamy spinach with eggs

To be honest I have had this meal for dinner quite some times. I must admit that it is the time of day where I prefer to have a savory and filling meal. But Jonas prefer a savory breakfast and he has been very pleased with the combination of eggs, something creamy and leafy greens. It is a super easy recipe that requires few cheap ingredients and only one pan to cook the whole thing. It is also a very light meal with only about 350 kcal pr portion, which allows you to splurge with an Italian ice cream after dinner or in the afternoon. And I do believe it is handy to calculate with an ice cream or two when we have a whole lot of heat and traveling going on.

And speaking of traveling we are currently located in Shanghai airport waiting to board a connection flight to Kuala Lumpur. It is always fun to sit and watch a foreign culture and pick up on all the details that differ people from one another. And we just had a lovely lunch ‘bibimbap’ at a Korean restaurant – even though we are not in Korea there is a huge difference beyween a Nordic bibimbap and an Asian one, and I can for sure say I just had the best Bibimbap of my life…

One last thing … Happy Birthday Dad!!

Creamy spinach with eggs

Print Friendly, PDF & Email

Creamy spinach with fried eggs
Serves 4

900 g whole leaved spinach – equals two frozen bags
1 cup cooking cream (8%) or soy cream
1/2 cup spelt/barley pearls (100 g)
6-8 spring onions
4 eggs
2 oz of grated parmesan (50 g)
Zest and juice from one organic lemon
A pinch of ground nutmeg
1,5 tsp salt

Preheat your oven to 400 °F /200   °F.
Cook your grains according to the package.  Make sure your spinach is thawed. If not steam it in a pot for about 10 min. When the spinach is thawed squeeze it free of excess water.
Rinse the onions and chop them. Heat a ovenproof skillet and add a tsp of oil. Saut © onions and cooked, drained grains for a few minutes. Add spinach, lemon, cream, cheese, nutmeg, salt and pepper, give it stir and season to taste. Let it cook for a few more minutes, If it gets to dry add a bit of water or additional cream.
When it is done crack all of the eggs out on the surface, keep the yolks intact. Place it in the oven for about 10 minutes until the egg whites are firm and the yolk still soft.

Serve with some toasted wholegrain bread or as it is.

Creamy spinach with eggs

Comments (17)

  • This looks delicious Josephine! My husband Aaron loves creamy spinach so I think he’d be very pleased with this beautiful savoury breakfast/snack/dinner (I love meals that can be eaten at any time of day!). Beautiful photographs. Glad that you’re enjoying your summer xxx

  • Oh me too, those meals are at the top f my list as well, sometimes I even make myself a savory porridge with scramble egg, a teaspoon of butter and crisp pear slices – so goood!

  • Ooo, this looks so awesome! I love spelt pearls, haven’t had that in so long. This would be an excellent breakfast, but I can totally see myself having this for lunch or dinner as well! :)

  • this looks so gooood.

  • Thank you for the recipe, it’s absolutely delicious! My boyfriend and I loved it.

  • OH

  • This looks divine!! So inspired by your delightful and gorgeous recipes!!

  • Came across this recipe on pinterest and it looks wonderful! I am in the US and have whipping/heavy cream, will this work as the cooking cream you mention?

    • Oh yes, from experience I know that it only makes it better :)

  • Sounds wonderful, but may i ask: could i replace the barley/spelt with quinoah?

  • You had me at overnight!

  • Looks very Yummy ……..

  • I’m sorry, I don’t under stand the amount of salt – 1,5 teaspoon. Do you mean 1/2 teaspoon? Even that sounds like too much.

    • Hi Naomi. In the recipe I have simply stated ‘oil’ and in the directions I suggest that you add around 1 tsp of oil, which I think is a rather small amount, I would gladly add 1 Tbsp when cooking this :)


Leave a Reply