Email a copy of 'Eat Your Spinach (Recipe: Skillet-Poached Eggs with Spinach, Pea Tendrils, and Leeks)' to a friend
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Published: · Modified: by Jessica Fisher
Email a copy of 'Eat Your Spinach (Recipe: Skillet-Poached Eggs with Spinach, Pea Tendrils, and Leeks)' to a friend
Karen J
I like the idea of adding vegetables to eggs and often use spinach, onion, mushrooms, peppers or whatever I have on hand. My new favorite is chopped kale, onion, and shredded brussel sprouts sautéed in olive oil. Instead of my usual scramble I did a basted egg like your picture. Very tasty and made me feel like a healthy eater too! My husband isn’t a fan, but he’s on his own for breakfast most days anyway.
Jessica Fisher
It’s one of my comfort foods! Glad to hear you enjoy it, too.
Jen
I made these this morning with swiss chard tops that weren’t used in a recipe and they were SOOOO good! I couldn’t believe how much I liked them. Excited for the rest of the week because I have a bunch of tops left! Thanks for sharing.
Jessica Fisher
Isn’t that yummy?! So glad you liked it. Thanks for letting me know!
Lee
I made the eggs for the first time today. So good! I loved them. 🙂 I sprinkled a little parmasean over them, because I could. 🙂
Jessica Fisher
Interesting touch. I bet it’s really good. For some reason, I’ve always been super satisfied as is. 🙂
Donny Perez
You used salted butter…isn’t butter not Whole 30 compliant?
Jessica Fisher
When on the Whole 30 I use olive oil, ghee, or coconut oil instead of the butter.
Kellie
Isn’t clarified butter Whole30 compliant?
Jessica Fisher
Yes, you could use clarified butter or ghee if you’re doing Whole 30. Because it’s so expensive, I’ve used it sparingly.
Lorrie
I grew up with cooked spinach and eggs, but my mom always hard boiled the eggs and then fine grated them through a rotary hand cranked grater.
Karl B (The Frugal Berry)
LOVE spinach AND eggs. I can’t wait to try this!
Kiasa
I always toss some spinach in our smoothies. If we don’t have fresh then I use TJs frozen. I use TJs frozen stuff in almost everything for my kids. I thaw it in the microwave and then sprinkle a bit inside quesadillas, pastas, etc.
Recently I’ve started simply sauteing fresh spinach and using it as a simple side. Heat olive oil, saute some sliced garlic in the oil, add as much spinach at the pan can hold, put the top on the pan and let it steam for a couple of minutes. Once it is wilted I stir in some fresh lemon juice and salt. It’s pretty tasty. Sometimes we go heavy on the lemon juice.
kootenayAnnie
I’m writing about the liver you left out!
I was taught to soak the liver in milk for a while ( I usually soak it an hour or so, I was taught that this got rid of any uric acid in the meat, don’t know as my grandma taught me and she was married in the 1800’s , so I’m no young chick, LOL. But this way has been around over a hundred years that I know of and we all lived a good long life.), I do make up powdered milk for this. Then I dredge it in flour( salt and pepper to you liking) and cook in a frying pan, so that it is just cooked not over cooked and dry and hard. ( Also I like my liver sliced thin not thick, it cooks quicker and to me tastes better.) I slice my onions thin in rounds and cook them in another pan, and just put them on top as I go to serve the liver.
The spinach over eggs was a recipe I was given to up my blood count after the birth of my first daughter. Also cooked rice with hardboiled chopped eggs and spinach as a replacement for potatoes at a meal to improve the blood. Old remedies, worked for me.
Elizabeth
We eat a lot of spinach, first because we were part of a CSA and now because we love it and buy it organic from Trader Joe’s or Whole Foods. However, several of us in my family often find that fresh, raw spinach seems to leave our teeth feeling “squeaky.” It’s like there’s a film the spinach leaves in your mouth. It’s not gritty, as if the spinach hasn’t been washed well; it’s more like when you have a Coke and the sugar coats your teeth. Have you noticed this problem at all? Do you have any secret solution? Until I find a solution, I’ll just keep on eating spinach and ignoring the funny feeling on my teeth!
Jessica
@Elizabeth, I think different kinds have that quality, esp the baby kind. We’ve been getting savoy spinach and it doesn’t do that.
Elizabeth
@Jessica, Oh Thanks, I didn’t realize that! Mystery solved!
Stacy
I think it’s bizarre how I’ll be thinking of certain food issues and then within a day or week, you seem to have a post on it. I was just telling my friend how I have all of this frozen spinach that I thought I’d use but haven’t used it mostly because I don’t have many ideas of how to do so. I just printed several of these recipes and look forward to using them. Thank you!
Jessica
@Stacy, funny how that works!
Carol @arewethereyet
Mixed in a garden salad. I love spinach raw – but can not stand it cooked – am I weird, or what?
Hope you check out my menu plan for this week –
Hugs –
Carol @arewethereyet
Jessica
@Carol @arewethereyet, I don’t think you’re weird at all. I have only started to cook it in the last year. With trial and error, we’re finding ways that we like it.
BethB
Are pea tendrils the same as pea shoots? I can get both those and spinach local year round, believe it or not, but I get frustrated with the shoots because they don’t well. They’d be great with eggs!
Jessica
@BethB, I would guess that they might be called that. They are the thinnings, I assume, of pea plants. Just wash and roughly chop stem, leaves, and flowers. We’ve been eating them fresh as well as sauteed. So good!