Community recipe
Creamy Spinach Skillet Eggs with Crunchy Sourdough
Tender eggs baked in a garlicky spinach and leek cream sauce, with golden sourdough for scooping up every bite. A cozy, simple brunch for four.
- Serves
- 4
- Prep
- 10 min
- Cook
- 23 min
- Difficulty
- easy
Get ready
Ingredients
- 1 leek
- 1 tbsp olive oil
- 2 garlic cloves, peeled and minced
- 5 oz baby spinaches
- 0.5 cup heavy cream
- 0.25 cup parmesan cheese, grated
- 0.25 tsp kosher salt
- 4 eggs
- 0.25 tsp kosher salt
- 0.25 tsp ground black pepper
- 4 sourdough bread slices
- 1 tbsp olive oil
- 2 tbsp fresh chives, finely chopped
Make it
Instructions
- 01
Heat the oven and soften the leek
Set a rack in the middle of the oven and heat to 400°F (205°C). Set an oven-safe 10-inch skillet on the stove and have a rimmed baking sheet ready. Trim 1 leek, slit it lengthwise, rinse between the layers to remove grit, dry, and thinly slice the white and light-green parts. Heat the skillet over medium heat for 1 minute; add 1 tbsp olive oil, then the sliced leek. Cook for 5–6 minutes, stirring occasionally, until soft but not browned. | Why: Cleaning between the layers removes hidden grit, and gentle heat sweetens the leek without scorching it.
- 02
Build the creamy spinach base
Peel and mince 2 garlic cloves; stir into the skillet for 30 seconds, until fragrant. Add 5 oz baby spinach in handfuls, stirring for about 2 minutes until wilted and excess moisture has evaporated. Stir in 1/2 cup heavy cream, 1/4 cup grated Parmesan cheese, and 1/4 tsp kosher salt. Simmer gently for 1 minute, until the sauce lightly coats the greens, then remove the skillet from the heat. | Why: Cooking off the greens’ moisture keeps the sauce rich rather than watery.
- 03
Bake the eggs and crisp the toast
Make four shallow wells in the spinach mixture. Crack 4 eggs, one into each well; sprinkle the eggs with 1/4 tsp kosher salt and 1/4 tsp ground black pepper. Put the skillet on the middle oven rack and bake for 9–12 minutes, until the whites are opaque and set but the yolks still wobble slightly. As soon as the skillet goes in, lay 4 sourdough bread slices on the baking sheet, drizzle with 1 tbsp olive oil, and turn to lightly coat both sides. Slide the sheet onto another oven rack and toast for 7–9 minutes, turning halfway through, until golden and crisp. Remove each pan with oven mitts as soon as its contents are ready. | Why: Baking sets the eggs gently while the toast crisps in the same oven for serving together.
- 04
Rest, garnish, and serve
Set the hot skillet on a heatproof surface and let the eggs rest for 2 minutes; the whites should remain set and the yolks soft. Rinse and dry 2 tbsp fresh chives, finely chop them, and scatter over the skillet. Divide among four plates and serve immediately with the warm toast for dipping. Keep the hot skillet handle covered while serving. | Why: A brief rest finishes the whites gently, and fresh chives brighten the rich sauce.
