Creamed Spinach Scrambled Eggs

published Feb 16, 2022
Creamed Spinach Scrambled Eggs Recipe

This recipe is one surefire way to up your breakfast game.


Prep10 minutes

Cook10 minutes to 12 minutes

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Creamed Spinach Scrambled Eggs served on a piece of bread
Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

Spinach, eggs, and heavy cream are the start of a breakfast you’ve probably had before — scrambled eggs with a little spinach thrown in. But what if you mixed up the ratios and went about cooking them a little differently? What you get is a luxe, ultra-fast breakfast (or lunch or dinner) that combines the best soft scrambled eggs with the delicious decadence of creamed spinach.

Credit: Photo: Joe Lingeman; Food Styling: Jesse Szewczyk

The recipe starts with spinach sautéed with shallot and garlic, then the eggs are added and swirled just a few times into big, fluffy curds. Next comes a generous pour of heavy cream and maybe a dusting of nutmeg, as is traditional in creamed spinach. As you continue to cook the eggs with the cream, the cream warms and takes on the shallot and garlic flavor, while the eggs can’t not get creamy and fluffy from all the cream around. The spoonable eggs are great with a fat piece of toast (plain, buttered, or smeared with avocado), but they’d also be delicious over whole grains or alongside a steak for a fun riff on steak and eggs.

Creamed Spinach Scrambled Eggs Recipe

This recipe is one surefire way to up your breakfast game.

Prep time 10 minutes

Cook time 10 minutes to 12 minutes

Serves 4

Nutritional Info


  • 1

    large shallot

  • 2 cloves


  • 1 (5-ounce) package

    baby spinach (about 5 cups)

  • 8

    large eggs

  • 1 1/2 teaspoons

    kosher salt, divided

  • Freshly ground black pepper

  • 3 tablespoons

    unsalted butter

  • 1/2 cup

    heavy cream

  • Nutmeg (optional)

  • 4

    thick slices toast, such as a crusty rustic loaf or brioche, for serving


  1. Finely chop 1 large shallot (about 1/2 cup) and 2 garlic cloves. Coarsely chop 5 ounces baby spinach. Place 8 large eggs, 1 teaspoon of the kosher salt, and a few grinds black pepper in a medium bowl and whisk until combined and frothy.

  2. Heat 3 tablespoons unsalted butter in a large nonstick frying pan over medium heat until melted and foaming. Add the shallot and garlic and cook, stirring occasionally, until translucent, 3 to 5 minutes. Add the spinach, season with 1/4 teaspoon of the kosher salt, and cook until wilted, about 1 minute.

  3. Pour the eggs into the pan and swirl the pan so the egg evenly coats the bottom. Cook undisturbed until the edges are set, 30 seconds to 1 minute. Use a heatproof spatula to fold and scrape the eggs across the skillet. If needed, let the eggs cook again until the edges start to set again, then fold and scrape again until broken up into big, wet curds. Pour in 1/2 cup heavy cream, season with the remaining 1/4 teaspoon kosher salt, 1/4 teaspoon black pepper, and a grating of nutmeg if using, and continue these large sweeping motions until the eggs are nearly cooked through and the cream is warm, about 30 seconds more. Eat on top of or alongside toast.