Soft Eggs with Spinach and Parmesan

Adapted from Bon Appetit magazine

A miraculously easy and delicious breakfast, lunch, or dinner that comes together in less than 10 minutes.

With only six ingredients, five of which are permanent residents in my pantry and fridge, this is a reliable staple.

Eggs are first beaten with simple seasonings, then poured over wilted spinach (or any green). For eggs with a soft and melty texture, don’t overcook them; let them finish setting off heat.

Soft Eggs Recipe Success Guide

Don’t overcook your eggs for a soft and creamy mouthfeel. After pouring them into the hot skillet, stir them into the spinach off heat. If you’re wary of eating raw egg, cook them all the way through, knowing that this will not taste as good.

Meal Pairings:

Soft Eggs + Brown rice
Soft Eggs + Baked potato
Soft Eggs + Sweet potato
Soft Eggs + Avocado toast
Soft Eggs + Black Beans + Corn Tortilla

Ingredients

2 eggs
1/4 tsp garlic powder
1/4 tsp red Chile flakes (omit if very spice sensitive)
1/8 tsp table salt, a pinch, or 1/4 tsp kosher salt
1/4 tsp pepper
1 tsp oil
2 cups spinach (half a 6oz bag)
2 tbs, a small palm-full of grated parmesan cheese

Step-by-step Instructions

In a medium bowl, beat eggs, salt, pepper, garlic powder, and red chili flakes. Set aside
Heat 1 tsp oil in a skillet over medium-high heat until hot, about 20-30 seconds. Add spinach, and cook for 30-60 seconds until wilted.
Add eggs and parmesan. Turn off heat, and stir with a wooden spoon until eggs are starting to set, but still soft. If you like your eggs fully cooked, you can turn the heat on to medium until they are completely set.

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