Spinach parmesan eggs with toast & tomatoes is pretty straightforward:
Four eggs (cooked to your liking) in a bath of flavrful cream
sauce and spinach, served with buttery toast and cherry
tomatoes.
inspiration
In case my monthlong break didn’t tip you off, I’ve had a rough month. It started with a creative rut, then moved into a case of COVID, sun poisoning from a cruise, and the night we had to put our family dog down. When months like that happen, it’s important to take care of yourself. Instead of working on creative projects, I spent my time watching Stranger Things, taking naps, and making Chrissy Teigen recipes. (And eating life-changing sundried tomato risotto on a cruise ship.)
Spinach parmesan eggs with toast & tomatoes is a simple, delicious, and low-effort meal that is easy to make when you don’t have a lot left to give. It’s inspired by Chrissy Teigen’s creamy skillet parmesan eggs. I’ve made that recipe often, adding something here and there until it evolved into something that was mine.
why i love this recipe
This recipe feels like something you’d eat in a cottage, looking out a window into some flower-laden fields or maybe a steel-blue ocean. Four eggs (cooked to your liking) in a bath of flavorful cream sauce and spinach.
The sauce is punchy and SO flavorful. You’ll want bread to mop up every last drop. If you’re a fresh-herbs-for-everything person, let this recipe convince you that dried herbs are king.
It’s also very easy and quick. The hardest part is cooking the eggs. I try to make recipes that taste good even if you overcook them, so don’t worry too much about that. There’s protein (eggs), dairy (cheese and cream), and vegetables (spinach), so it’s a very well-rounded meal.
details
I am often too lazy or hungry to toast the baguette slices, but that’s the first step if you choose to. Keep a very close eye on them in the broiler, as they’re very easy to burn, and slather them in butter while they’re still warm.
It’s all easy from there. You’ll cook the spinach first—just for a minute or two! Then in goes the cream, parmesan, Italian seasoning, pepper, salt, nutmeg and cayenne. Once stirred together, the mixture bubbles away and starts smelling delicious. Once it’s thickened, you add the spinach and the eggs and cook half on the heat and half off, covered, until the eggs are done to your liking. I often get distracted and they overcook a bit, but it’s still very good.
Eat with the buttery toast, cherry tomatoes, and a glass of your favorite juice. Sit in a sunny spot at your kitchen table. Take your time.
notes
- You can toast the bread or not. Totally up to you and delicious either way, though I have a slight preference for toasting.
- Don’t use bagged parmesan for this one. If you’re on a budget, go for the shaved stuff on the top shelf above the shredded cheese. If you’re feeling a little indulgent, spring for the wedge of real Parmigiano Reggiano in the fancy cheese section.
- Don’t skip the tomatoes—the color and acidity bring brightness and balance to what would otherwise be a rich and heavy meal. If you don’t like tomatoes, add some other kind of fresh, uncooked fruit.
Looking for another egg dish? Try a sheetpan breakfast skillet or shakshuka.
spinach parmesan eggs with toast & tomatoes
Ingredients
Method
- Toast baguette slices. Arrange the rounds in a single layer on a baking sheet and broil until browned and toasted. Don’t walk away—there’s only a few seconds between toasted and burnt. (This step is optional—as you’ll see in the pictures, I don’t always toast the bread if I’m too hungry or lazy. But Ihighly recommend it.)
- Melt 1 tbsp butter in a skillet over medium-high heat, then add spinach and cook for a minute or two, stirring, until JUST wilted. Remove and set aside.
- Add cream, parmesan, Italian seasoning, pepper, salt, nutmeg, and cayenne to the skillet. Whisk until the cheese has melted in. Bring to a mild bubble and let sit for about two minutes, or until the mixture has thickened a little bit. Stir in the spinach.
- Crack in all four eggs, then cover and cook for two minutes. Turn off the heat and cook for another two minutes, or until the eggs are done to your liking. Serve immediately with generously buttered baguette toasts and cherry tomatoes.
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