Greek-Style Spinach with Feta and Eggs

INGREDIENTS

• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• half of a medium onion, finely chopped
• 1 pound (500g) baby spinach leaves, roughly chopped
• 2 garlic cloves, grated
• 1/4-1/2 cup heavy whipping cream or more
• 7 oz (200g) feta cheese, or more to taste
• Pinch of grated nutmeg
• Salt and black pepper, to taste
• 2 eggs
• Pinch of crushed red pepper flakes, for garnish

DIRECTIONS

1. In a skillet over medium heat, add butter and olive oil. Once melted, add chopped onion with a pinch of salt and sauté until soft and golden — about 8 minutes.
2. Stir in the garlic and cook for 30 seconds.
3. Add the spinach in batches, stirring until wilted. Season with black pepper.
4. Pour in the heavy cream, sprinkle in the nutmeg, and crumble the feta over the top. Bring to a gentle boil. Taste and adjust salt as needed.
5. Create 2 wells in the spinach mixture and carefully crack the eggs into them. (Tip: Crack eggs into ramekins first for easier transfer.)
6. Cover the skillet with a lid and cook over low heat for about 4 minutes, or until the egg whites are set and yolks are still runny.
7. Remove from heat. Sprinkle with crushed red pepper flakes and serve warm.

NOTES

• Garnish with chopped fresh dill instead of red pepper flakes for a fresh, herbaceous finish.
• Serving a crowd? Double or triple the recipe and prepare it in a large skillet. Once the cream and feta are added, transfer to an ovenproof dish, add 6–8 eggs in wells, cover with foil, and bake at 375°F (190°C) for 12–15 minutes.
• Try a mix of greens — baby kale, Swiss chard, beet greens — for extra flavor and nutrition.
• Make it dairy-free by using olive oil only and a splash of coconut cream instead of dairy.