Last minute plan changes happen. So it pays to be prepared and have a plan-B recipe at the ready that is a) incredibly low effort b) delicious c) satisfying.
These green eggs tick all the boxes.
I always have eggs in the house (because chickens). But even before my poultry fancier days, I always had eggs. Side note – they keep for much longer than the best before dates.
And I always have spinach in the freezer.
So it’s a wonder it took me until recently to combine the two into a brilliant little easy lunch, dinner – or breakfast for that matter.
I adore them plain like the recipe.
But feel free to add some shaved parmesan like the photo above or use one of the variations below to jazz them up if you want something more fancy.
Plan-B Spinach & Eggs
Ingredients
- 1 pack frozen spinach (250g / 8oz)
- 1 tablespoon butter
- 3-4 eggs
- pinch salt
- 2 tablespoons water
Instructions
- Defrost the spinach. I pop in in a sieve and pour boiling water from the kettle over. Stand for a minute or so then drain, squeezing dry by pushing it into the sieve with a spoon.
- Heat a small frying pan on a medium high heat. Add butter or olive oil. Then add the drained spinach, eggs (crack them directly into the pot), pinch salt and 2 tablespoons water.
- Cook, stirring almost constantly (it's ok to take little breaks) until egg starts to set and the mixture comes together like a green thick custard.
- Dump into a bowl and enjoy straight up (or with one of the suggestions below).
Nutrition
Variations & Substitutions
more fancy – crumbled feta, chilli oil, hot sauce, hummus, pesto, shaved parmesan, creamy blue cheese, walnuts, magic crunchy sprinkle, roast seeds, fresh basil, fresh chilli, curry powder, ground coriander, ground cumin, olives, sun dried tomato, anchovies.
dairy-free – olive oil or coconut oil.
more substantial (carb lovers) – cooked pasta or hot buttered toast.
more substantial (low carb) – avocado, feta, goats cheese, parmesan, walnuts, almonds, pine nuts, olives, so many options.
different vegetables – frozen kale is good too. Sometimes I soften an onion first.
Waste Avoidance Strategy
frozen spinach – will keep in the freezer for months.
butter – will keep in the fridge for weeks.
eggs – will keep in the fridge for weeks or use for another meal.
salt – keep it in the pantry.
Problem Solving Guide
bland – more salt! OR see the more fancy variations.
too dry – overcooked eggs! A drizzle of olive oil or some extra butter will help. Next time get them out earlier or use a lower hear.
sticking to the pan – next time a non stick pan or well seasoned pan will help. For now, allow the pan to cool so the eggs release.
Prepare Ahead
You can but I like best when freshly made. Leftovers will keep in the fridge for 1-2 weeks or can be frozen. Best if not reheated so eat cold or allow to come to room temp.
Add to my Old Favourite Recipes
Using up things in my freezer and pantry. This recipe is back in my life! Used cauliflower (riced, frozen), softened an onion, bit of garlic, (3 eggs), cumin, cilantro sprinkled in, and a drizzle of extra virgin olive oil from Portugal. Delicious!
ooh love the sound of your cauli version Cynthia!
This is a popular easy lunch in Germany (sometimes with poached or soft boiled eggs), but of course the carb lovers serve it with mashed potatoes.
There you go Murhpy – I didn’t know it was a German thing.
Great Plan B, see my other comments in someone else’s thread.
So glad you enjoyed Shiri!
I made this tonight when I needed a Plan B for me to the pork tenderloin I had cooked for our family. My throat was hurting from allergies and I needed something soothing and easy. It reminded me very much of a certain spinach soufflé I used to buy, but this is better! I had leftover spinach I had cooked with garlic and olive oil that I used along with 3 eggs and goat cheese. It was wonderful! Thank you for this great recipe. It is going into rotation.
It’s one of my favourite comfort foods too Cheryl!
And love the idea of the goats cheese 🙂
Just “reporting in”, Jules. ?
I have been practicing this recipe and have done a few variations. It never disappoints! ?
I have learned that I prefer it with frozen kale, and a bit of onion.
Thank you for the encouragement to choose a recipe and keep practicing it!I am feeling more confident every time!! ?❤
Brilliant Cynthia!
I had it on Sunday with pesto and feta and it was so good!
Keep up the amazing work.
Pesto and feta?! Yum!! That is in my future. ?
Even as an experienced cook, I managed to cook the eggs too much before I could get the other ingredients in the pan. (Knowing my gas stove tends to be a little hot, I set the temp at medium, but the pan still got overheated.) So I didn’t get the creamy, custardy green eggs I was hoping for. However, with a little feta crumbled on top, this still tasted good, but I can see how it could be a bit bland. Next time I think I will mix up the eggs and water (or even a little milk) ahead of time, maybe even the spinach too. I do appreciate that this recipe incorporates a lot of spinach. Usually when I do spinach with eggs, it’s just a tiny bit of spinach that I’ve cooked down from fresh. Trying to get as much veg in my diet as I can, and I’m not a big salad/raw veg person, so this recipe helps!
Yay for more veg Verona! And if you found it a little bland more salt (or cheese) will make a difference.
Do you ever use fresh spinach? I’m going to do that now. I loved the lentil risotto and the plan b curry!! Both were hits in my household.
I don’t normally buy fresh spinach because I have so much kale in the garden Rachel – but you could totally use fresh spinach instead. Just let the spinach cook in the butter until it wilts down before adding the eggs.
Super I have a bunch of fresh spinach that is going to go bad soon! Will use it for this today!
Enjoy Shiri! It’s one of my alltime faves
This was my first Jules recipe 🙂 I made it yesterday and it was yummy!! I used fresh spinach, not frozen as discussed. Added walnuts for crunch. I think I will try it again today with more kinds of nuts! Gotta put all that leftover spinach to good use lol!
One more question (p.s. I love your “waste avoidance” section). Since I accidentally ended up with reams of fresh spinach and want to avoid it going bad. Would you recommend freezing the spinach as-is? Cooking it first, and if so in what format would be best? Any other tips?
So glad you enjoyed Shiri!
You can freeze the spinach as is – but it takes up a lot of freezer space so I usually cook it first >> recipe here
https://smp.to/2020/03/home-frozen-steamed-greens/
I was going to cook other recipes in preference to this one, but wanted to do something tonight in a hurry. I started by softening a carrot, and didn’t see the point of squeezing the spinach dry, so just dumped it straight into the pan from the microwave bowl, then the eggs. The result did need a lot of seasoning, but pepper, olives and shaved cheddar took care of it. Good.
Wow Mark,
I’m surprised it wasn’t too soupy with the spinach not squeezed – but glad it worked out!
You say to add water anyway, and I doubt that there’s much more than about 2 tablespoons of it in a packet of frozen spinach. It also got a minute or two in the hot pan while I was fiddling with the eggs.