SAUTEED SPINACH WITH POACHED EGGS
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
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
BAKED EGGS IN CREAMY SPINACH
"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
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.
CREAMED SPINACH WITH CROUTONS
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
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.
GRUYERE POPOVER SANDWICHES WITH FRIED EGGS AND CREAMED SPINACH
The bacon and egg sandwich gets an impressive upgrade with the addition of creamed spinach and Gruyere popovers.
Provided by Martha Stewart
Categories Food & Cooking Breakfast & Brunch Recipes Bread Recipes
Time 2h15m
Number Of Ingredients 6
Steps:
- Split popovers in half, and toast on a baking sheet under broiler for 2 minutes.
- Working in batches, melt butter in a large skillet over medium heat until foamy. Crack eggs into skillet, and season with salt and pepper. Cook, covered, until whites are set but yolks are still runny, about 1 1/2 minutes.
- Fill split popovers with 1/3 cup creamed spinach, 1 fried egg, and 1 or 2 bacon slices.
EASY CREAMED SPINACH
Our take on the classic creamed spinach side dish uses fresh spinach and cream cheese as a thickener. It's a crowd pleasing recipe that's popular with both young and old.
Provided by Martha Stewart
Categories Food & Cooking Healthy Recipes Gluten-Free Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Bring a large pot of salted water to a boil. Add spinach, and cook just until wilted, about 1 minute. Drain in a colander; rinse with cold water until cool. Squeeze spinach to remove as much liquid as possible; coarsely chop, and set aside.
- In a large saucepan, heat butter over medium. Add onion and garlic; season with salt and pepper. Cook, stirring occasionally, until onion softens, 3 to 5 minutes.
- Add cream cheese and milk; cook, stirring, until cream cheese is melted and smooth. Stir in spinach. Simmer over medium heat until mixture thickens, 8 to 10 minutes. Add nutmeg; season with salt and pepper.
Nutrition Facts : Calories 225 g, Fat 17 g, Fiber 4 g, Protein 9 g
MARTHA'S MOM MRS. KOSTYRA'S CREAMED SPINACH
First prepared by Martha's mother, this classic was a regular on the holiday menu in the Kostyra home. Martha made this recipe on Cooking School episode 403.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes Dinner Side Dishes
Number Of Ingredients 8
Steps:
- Place spinach in a large pot over high heat. Cook, covered, with just the water clinging to leaves, stirring occasionally, until wilted, 8 minutes. Transfer to a colander to drain, squeezing out and reserving excess liquid. Roughly chop spinach; set aside.
- In a medium skillet, melt butter over medium heat. Add flour, and cook, stirring, 1 to 2 minutes. Slowly whisk in milk; season with salt, pepper, and sugar. Thin with reserved spinach liquid. Stir in spinach. Sprinkle with nutmeg to taste and, if desired, top with a dollop of sour cream. Serve immediately.
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