My Grandmother's Creamy Spinach and Eggs
A velvety cream sauce with sharp cheddar and nutmeg wilts spinach into submission, then eggs bake right on top until the whites set and the yolks stay runny. Ready in 25 minutes, this skillet dish is perfect for a slow Sunday brunch or a quick weeknight dinner.
Equipment
- Cast Iron Skillet
- Whisk
- Lid or Baking Sheet
Ingredients
- 3 tbsp unsalted butter
- 3 tbsp all-purpose flour
- 2 cups whole milk or half-and-half
- 1 cup sharp white cheddar, grated
- 8 oz fresh spinach
- 2 cloves garlic, minced
- 1/4 tsp freshly grated nutmeg
- 6 large eggs
- Salt and pepper to taste
- Pinch of cayenne pepper (optional)
Instructions
- Preheat your oven to 375°F.
- Melt the butter in your cast iron skillet over medium heat. Once it's foaming, add the minced garlic and cook for about 30 seconds until fragrant.
- Whisk in the flour and cook for 1-2 minutes, stirring constantly, until it turns a pale blonde color and smells like cooked pie crust.
- Slowly pour in the milk while whisking continuously. Keep whisking until the mixture thickens - about 2-3 minutes. It should coat the back of a spoon.
- Turn off the heat and stir in the grated cheddar, nutmeg, a generous pinch of salt, a few cracks of black pepper, and the cayenne if using. Stir until the cheese is fully melted and the sauce is smooth.
- Add the spinach in handfuls, stirring it into the hot sauce until wilted and fully coated. Continue until all spinach is incorporated.
- Make 6 wells in the spinach mixture with the back of a spoon. Crack an egg into each well. Don't worry if the whites spread a little.
- Transfer to the oven (or cover with a lid on the stovetop) and cook for 8-12 minutes, depending on how set you like your yolks. For runny yolks, check at 8 minutes. The whites should be set and the yolks should jiggle slightly when you shake the pan.
- Finish with flaky salt and fresh herbs like chives or parsley. Serve immediately, straight from the skillet.
Notes
To make ahead, prepare the cream sauce (steps 1-4) the night before and store in the fridge. Reheat gently, then add spinach and eggs. Leftovers keep for up to 3 days; reheat in a low oven or stovetop with a splash of milk. For frozen spinach, thaw and squeeze dry before adding. Gruyère can replace cheddar, and nutmeg is non-negotiable. Season in layers for best flavor.