Best 10 Creamed Spinach With Poached Eggs And Brioche Croutons Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

If you are searching for a delectable and elegant brunch or lunch option, then creamed spinach with poached eggs and brioche croutons is an ideal choice. Its vibrant green spinach, velvety sauce, perfectly poached eggs, and crispy brioche croutons combine to create a visually appealing and flavorful dish. This recipe is not only delightful to the palate but also quite simple to prepare, requiring minimal effort and time in the kitchen.

Here are our top 10 tried and tested recipes!

CREAMED SPINACH WITH CRISPY CHEESE



Creamed Spinach with Crispy Cheese image

Provided by Molly Yeh

Categories     side-dish

Time 45m

Yield 4 servings

Number Of Ingredients 11

2 tablespoons unsalted butter
1 medium onion, finely chopped
Kosher salt and freshly ground black pepper
2 cloves garlic, minced
2 tablespoons all-purpose flour
3 tablespoons heavy cream
One 10-ounce package frozen chopped spinach, thawed and drained
1 cup grated white Cheddar
Juice from 1/2 lemon
Hot sauce, to taste
3/4 cup grated Parmesan

Steps:

  • Melt the butter in a medium pot over medium heat. Add the onion and sprinkle with salt and pepper. Cook until the onion is soft and translucent, 5 to 7 minutes. Add the garlic and cook for about a minute longer. Stir in the flour until combined and cook for 2 minutes to cook out the flour taste. Add the heavy cream and cook, stirring, until the sauce is thick and there are no lumps, about 5 minutes.
  • Add the spinach, breaking up any frozen chunks with the back of a wooden spoon. Stir to combine with the creamy mixture until uniformly incorporated. Taste and season with salt. Cook until the spinach is heated through and mixture begins to bubble, about 3 minutes. Add the Cheddar, lemon juice and hot sauce. Season with salt and pepper. Turn to the lowest setting.
  • Heat a large nonstick pan over medium-high heat and line a baking sheet with parchment paper. Make 2-tablespoon mounds of Parmesan in the pan, leaving 3 inches between each (work in batches if your pan isn't large enough). Allow the Parmesan to melt and bubble until it starts to brown around the edges. Use an offset spatula to carefully lift each cheese crisp to the lined baking sheet. Allow to cool for 2 minutes. Crumble or serve whole on top of the creamed spinach.

FAST AND EASY CREAMED SPINACH



Fast and Easy Creamed Spinach image

This is a little easier, a little quicker, a little more contemporary, and believe it or not, a little lighter than traditional creamed spinach. Have all your ingredients ready to go ahead of time. It's a classic steak side dish.

Provided by Chef John

Categories     Side Dish     Vegetables     Greens

Time 35m

Yield 6

Number Of Ingredients 10

2 teaspoons olive oil
2 (16 ounce) bags fresh spinach
salt and freshly ground black pepper to taste
1 pinch cayenne pepper, or to taste
1 pinch freshly grated nutmeg
1 tablespoon butter
2 tablespoons minced shallot
¾ cup heavy whipping cream
1 teaspoon freshly grated lemon zest
2 tablespoons finely shredded Parmigiano-Reggiano cheese

Steps:

  • Pour olive oil into a large soup pot, place over high heat, add spinach, and cover. Cook for 1 minute, uncover, and lightly stir until most of the leaves are bright green and wilted, about 2 minutes. Quickly drain spinach in a strainer and transfer to a plate lined with 4 or 5 paper towels. Once cool enough to handle, squeeze as much liquid from the spinach as possible. Transfer spinach to a cutting board and coarsely chop.
  • Mix salt, black pepper, cayenne pepper, and nutmeg in a small bowl.
  • Place a large skillet over medium heat, melt butter in skillet, and stir shallot in the hot butter until just barely golden and translucent, 3 to 4 minutes. Stir seasoning mixture into shallot mixture and pour in cream. Raise heat to medium-high and reduce cream sauce to about half, about 5 minutes. Stir in lemon zest.
  • Reduce heat to low and toss spinach with cream sauce in skillet. Cook and stir until spinach is heated through and coated, about 2 minutes. Stir Parmigiano-Reggiano cheese into spinach until thoroughly combined; serve immediately.

Nutrition Facts : Calories 178.9 calories, Carbohydrate 7.1 g, Cholesterol 47 mg, Fat 15.6 g, Fiber 3.4 g, Protein 5.7 g, SaturatedFat 8.7 g, Sodium 173.4 mg, Sugar 0.8 g

CREAMED SPINACH



Creamed Spinach image

This classic dish, a staple of high-end steakhouses and humble tables alike, is one that every cook should learn to make. We've carefully crafted this recipe to capture the ultimate classic creamed-spinach characteristics so that it can be your textbook version and an heirloom to pass down. Once you've made it and seen how easy it is, there's a good chance it'll be on your table more often than for just special-occasion feasts. It's creamy and satisfying even though it takes just 35 minutes to make. The ingredients are all easily accessible staples, but the inclusion of nutmeg might surprise you. If you associate that spice more with cookies than vegetables, you're in for a pleasant surprise. Rather than dominating the dish, or even standing out on its own, nutmeg in this application serves to elevate the flavors of the key ingredients-cream and spinach-and bring them into harmony. As a finishing touch, we've added butter-toasted panko bread crumbs for a pleasant little crunch that we think you'll find very satisfying.

Provided by Betty Crocker Kitchens

Categories     Side Dish

Time 35m

Yield 6

Number Of Ingredients 9

5 tablespoons butter
1/2 cup Progresso™ plain panko crispy bread crumbs
1/2 cup finely chopped onion
3 tablespoons Gold Medal™ all-purpose flour
3/4 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground nutmeg
1 1/3 cups half-and-half
4 packages (5 oz each) baby spinach leaves

Steps:

  • In 8-inch skillet, melt 1 tablespoon of the butter over medium heat. Stir in bread crumbs. Cook and stir 2 to 3 minutes or until golden brown. Place crumbs in small bowl; set aside.
  • In 1-quart saucepan, melt 3 tablespoons of the butter over medium heat. Add onion; cook, stirring frequently, 4 to 5 minutes, or until tender. Stir in flour salt, pepper and nutmeg. Cook and stir until mixture is bubbly. Gradually stir in half-and-half. Heat to boiling, stirring constantly; boil and stir 1 minute. Remove from heat; set aside.
  • In 12-inch skillet, heat remaining 1 tablespoon butter over medium heat. Gradually add spinach. Cook, stirring, just until spinach is wilted. Stir in half-and-half mixture. Cook and stir 1 to 2 minutes or just until heated. Spoon mixture into serving bowl; top with toasted bread crumbs.

Nutrition Facts : Calories 240, Carbohydrate 17 g, Cholesterol 45 mg, Fat 3, Fiber 2 g, Protein 6 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 500 mg, Sugar 4 g, TransFat 1/2 g

BAKED EGGS IN CREAMY SPINACH



Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

  • Preheat the oven to 350˚ F.
  • Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
  • Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

CREAMY ONE-POT SPINACH AND EGG BREAKFAST RECIPE BY TASTY



Creamy One-Pot Spinach And Egg Breakfast Recipe by Tasty image

Hosting a casual brunch with a few friends? Try this one-pot spinach and egg breakfast recipe. It can be whipped up quickly and you'll love the rich taste of cream cheese and spinach paired with the zesty lemon juice and sharp Parmesan cheese.

Provided by Katie Aubin

Categories     Breakfast

Time 55m

Yield 4 servings

Number Of Ingredients 15

3 tablespoons unsalted butter
½ medium white onion, thinly sliced
1 teaspoon kosher salt, divided, plus more to taste
3 cloves garlic, minced
½ teaspoon red pepper flakes
¼ teaspoon nutmeg
2 tablespoons all purpose flour
1 cup vegetable stock
¾ cup heavy cream
¾ cup parmesan cheese, freshly grated, plus more for sprinkling
20 oz frozen spinach, thawed and squeezed dry
2 teaspoons fresh lemon juice
4 large eggs
½ teaspoon black pepper, freshly ground
toast, for serving

Steps:

  • Melt the butter in a 9-inch (23 cm) cast-iron skillet over medium heat. Add the onion and ½ teaspoon of salt. Cook for 6-8 minutes, until the onions are softened and translucent.
  • Add the garlic, red pepper flakes, and nutmeg and cook for 2 minutes, until the garlic is fragrant.
  • Sprinkle the flour into the pan and mix well to incorporate it into the butter and remove any clumps. Cook for 2-3 minutes, until the flour is cooked and beginning to turn light brown in color.
  • Pour in the vegetable stock and heavy cream and stir well to combine. Bring to a simmer and cook for 2-3 minutes, until slightly thickened. Stir in the Parmesan cheese and the remaining ½ teaspoon of salt and cook the cheese until it melts, stirring continuously, about 2 minutes.
  • Stir in the lemon juice and spinach. Remove the pan from the heat.
  • Using a fine-mesh sieve, strain each egg to remove the outer egg white, the thinner layer of the egg white that tends to spread when an egg is cracked into a pan. Add each egg to its own small bowl.
  • Using a ¼ cup (30 g) measure, create 4 divots in the spinach mixture and carefully pour a strained egg into each space. Sprinkle each egg with the pepper and a pinch of Parmesan.
  • Return the pan to medium heat and cover. Cook for 5 minutes, until the egg whites are starting to set.
  • Meanwhile, turn the broiler to high. Remove the lid from the pan and broil for 2-3 minutes to cook off any excess moisture that may have accumulated and to brown the cheese.
  • Remove the pan from the oven and let cool for 10 minutes before serving with toast.
  • Enjoy!

Nutrition Facts : Calories 658 calories, Carbohydrate 27 grams, Fat 54 grams, Fiber 4 grams, Protein 20 grams, Sugar 8 grams

EASY CREAMED SPINACH



Easy Creamed Spinach image

This delicious recipe is a life-saver during the holidays, when time is short. With only three ingredients, it's also easy to double.-Sherri Hoover, Perth Road, Ontario

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 4 servings.

Number Of Ingredients 3

2 packages (10 ounces each) frozen chopped spinach, thawed and well drained
2 cups sour cream
1 envelope onion soup mix

Steps:

  • In a large bowl, combine all ingredients. Spoon into a greased 1-qt. baking dish. Cover and bake at 350° for 25-30 minutes or until heated through.

Nutrition Facts : Calories 276 calories, Fat 20g fat (14g saturated fat), Cholesterol 80mg cholesterol, Sodium 730mg sodium, Carbohydrate 11g carbohydrate (4g sugars, Fiber 3g fiber), Protein 7g protein.

CREAMED SPINACH WITH CROUTONS



Creamed Spinach with Croutons image

Categories     Milk/Cream     Food Processor     Dairy     Side     Bake     Vegetarian     Spinach     Spring     Sour Cream     Simmer     Boil     Gourmet     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

For the croutons
2 slices of homemade-type white bread, cut into 1/4-inch cubes
1 1/2 tablespoons unsalted butter, melted
For the creamed spinach
2 pounds spinach (about 3 bunches), coarse stems discarded and the leaves washed well and drained
1/4 cup minced shallot or onion
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup milk
3 tablespoons sour cream
1/2 teaspoon freshly grated nutmeg
1 to 2 teaspoons fresh lemon juice

Steps:

  • Make the croutons:
  • Preheat the oven to 350°F. In a small bowl toss the bread cubes with the butter and salt to taste, spread them on a baking sheet, and bake them in the middle of the oven for 8 to 10 minutes, or until they are golden.
  • Make the creamed spinach:
  • In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 5 to 6 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander. Squeeze out the excess water by handfuls and in a food processor purée the spinach.
  • In a heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the milk, whisking, bring the mixture to a boil, whisking, and simmer it, whisking, for 3 minutes. Add the spinach purée, the sour cream, the nutmeg, the lemon juice, and salt and pepper to taste and heat the creamed spinach over moderately low heat, stirring, until it is heated through. Serve the creamed spinach topped with croutons.

CREAMED SPINACH



Creamed Spinach image

Categories     Milk/Cream     Dairy     Leafy Green     Onion     Side     Christmas     Vegetarian     Quick & Easy     Spinach     Gourmet     Sugar Conscious     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes 10 servings

Number Of Ingredients 7

3 lb baby spinach
1 1/4 cups whole milk
1 cup heavy cream
1 small onion, finely chopped
1/2 stick (1/4 cup) unsalted butter
1/4 cup all-purpose flour
1/8 teaspoon freshly grated nutmeg

Steps:

  • Cook spinach in 2 batches in 1 inch of boiling salted water in an 8-quart pot, stirring constantly, until wilted, 1 to 2 minutes. Drain in a colander and rinse under cold running water until cool. Squeeze small handfuls of spinach to remove as much moisture as possible, then coarsely chop.
  • Heat milk and cream in a small saucepan over moderate heat, stirring, until warm. Meanwhile, cook onion in butter in a 3-quart heavy saucepan over moderately low heat, stirring occasionally, until softened, about 4 minutes. Whisk in flour and cook roux, whisking, 3 minutes. Add warm milk mixture in a fast stream, whisking constantly to prevent lumps, and simmer, whisking, until thickened, 3 to 4 minutes. Stir in nutmeg, spinach, and salt and pepper to taste and cook, stirring, until heated through.

SAUTEED SPINACH WITH POACHED EGGS



Sauteed Spinach with Poached Eggs image

Eggs make a great anytime meal. Here, poached eggs sit on a bed of sauteed spinach and nutty quinoa. When using cooked quinoa, this cozy, healthy meal takes just 15 minutes from start to finish.

Provided by Martha Stewart

Categories     Food & Cooking     Breakfast & Brunch Recipes

Time 15m

Number Of Ingredients 6

1 tablespoon olive oil, plus more for drizzling
3 bunches flat-leaf spinach (10 1/2 cups), stems removed
Coarse salt and pepper
1 cup packed fresh cilantro
4 large eggs
2 cups cooked quinoa, warmed

Steps:

  • In a straight-sided skillet, heat 2 inches water over medium to a gentle simmer until a few bubbles break the surface.
  • Meanwhile, in a large skillet, heat oil over medium-high. Add spinach to pan and toss until slightly wilted. Season with salt and pepper. Cover and cook 1 minute. Add 3/4 cup cilantro, then transfer to a colander and press excess liquid from greens.
  • Crack 1 egg into a small bowl and gently tip into simmering water. Repeat with remaining 3 eggs. Cook until whites are set and yolks are runny, 2 to 3 minutes. With a slotted spoon, transfer to a plate lined with paper towels to drain. Divide quinoa, spinach, and eggs among 4 bowls, and season with salt and pepper. Sprinkle with remaining 1/4 cup cilantro, and drizzle with olive oil to serve.

Nutrition Facts : Calories 240 g, Fat 11 g, Fiber 7 g, Protein 16 g, SaturatedFat 2 g

CREAMED SPINACH



Creamed spinach image

What can be better than a side of creamy, nutmeg-infused spinach? Perfect to accompany any roast and especially good at Christmas

Provided by Good Food team

Categories     Dinner, Side dish

Time 25m

Number Of Ingredients 7

25g butter
1 small onion, finely chopped
2 tbsp plain flour
200ml full-fat milk
2 x 200g bags spinach
100ml single cream
fresh nutmeg, for grating

Steps:

  • Heat 25g butter in a saucepan, then add 1 finely chopped small onion and cook for 5 mins until softened.
  • Stir in 2 tbsp plain flour and cook for 2 mins, then slowly start to whisk in 200ml full-fat milk. When it has all been incorporated, gently cook for 5 mins until the sauce has thickened.
  • Meanwhile, place two 200g bags spinach in a large colander. Pour over a kettle full of boiling water until the leaves have wilted (you may have to do this twice).
  • Place the spinach in a clean dishcloth, squeeze out any excess liquid, then roughly chop.
  • Stir into the sauce with 100ml single cream, gently heat, then finely grate over some fresh nutmeg and season well.

Nutrition Facts : Calories 83 calories, Fat 6 grams fat, SaturatedFat 4 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 3 grams protein, Sodium 0.26 milligram of sodium

Tips:

  • Choose fresh, tender spinach: Look for spinach with deep green leaves and no signs of wilting or yellowing.
  • Wash the spinach thoroughly: Rinse the spinach under cold water several times to remove any dirt or grit.
  • Use a large skillet: A large skillet or sauté pan will give the spinach plenty of room to wilt and cook evenly.
  • Don't overcrowd the skillet: If you're cooking a lot of spinach, cook it in batches to avoid overcrowding the skillet.
  • Cook the spinach over medium heat: Medium heat will help the spinach wilt and cook evenly without burning.
  • Stir the spinach frequently: Stir the spinach frequently to prevent it from sticking to the skillet and to help it cook evenly.
  • Season the spinach to taste: Add salt, pepper, and garlic powder to taste. You can also add other seasonings, such as nutmeg, cayenne pepper, or red pepper flakes.
  • Serve the spinach immediately: Creamed spinach is best served immediately after it is cooked.

Conclusion:

Creamed spinach with poached eggs and brioche croutons is a delicious and elegant dish that is perfect for a special occasion. The creamy spinach is rich and flavorful, the poached eggs are perfectly cooked and runny, and the brioche croutons add a touch of crunch and texture. This dish is sure to impress your guests!

Related Topics