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July 12 2014

Baked Eggs with Creamy Spinach

By Worker Bee

Baked Eggs with SpinachGet a head start on your daily intake of nutrient dense leafy greens by eating a serving first thing in the morning. Maybe salad isn’t exactly what you want to pair with your morning cup of coffee, but an omelet or frittata stuffed with greens is. Or, try a new recipe like baked eggs with creamy spinach.

Besides the fact that it’s loaded with spinach and is an easy one-pan meal, another great thing about baked eggs with creamy spinach is that it tastes really good when made with frozen spinach. It’s not a bad idea to always keep a bag of frozen spinach in your freezer, and not just so you can make this recipe regularly. Also, because freezing food preserves the nutrient content, so frozen spinach is often more nutritious than the “fresh” spinach on grocery stores shelves.

What’s the easiest way to defrost frozen spinach and get all that moisture out? Put the spinach in a fine mesh strainer or colander with really small holes and run warm water over it until the ice is gone. Press down on the spinach with your hands to remove moisture then put the spinach in the middle of two paper towels (spinach won’t stick to paper towels). Fold the paper towels over the spinach, like a little square package, then squeeze until most of the moisture is gone. Voila – dry, defrosted spinach without any mess.

The creamy part of this recipe is coconut milk (although you could use whole cream). Mushroom powder is whisked into the coconut milk, both to give the dish savory flavor and to thicken the coconut milk a bit. Mushroom powder is dried mushrooms of your choice, ground in the coffee grinder until fine. This homemade, savory powder can be added to just about any sauce to thicken it slightly and add mushroomy flavor.

Mushroom powder

Servings: 4

Time in the Kitchen: 30 minutes



  • 20 ounces frozen chopped spinach (567 grams)
  • 2 tablespoons unsalted butter (30 ml)
  • 2 shallots, finely chopped
  • 2 tablespoons dried mushroom powder (see explanation above) (30 ml)
  • 1 cup coconut milk (240 ml)
  • 1/2 teaspoon kosher salt (2.5 ml)
  • 4 eggs


Preheat oven to 450 °F/232 °C.

Put frozen spinach in a fine mesh strainer or a colander with very small holes and rinse under warm water to defrost. Use your hands to push/squeeze out moisture. Put half of the spinach into the middle of two paper towels and fold the paper towels over the spinach to form a square package. Squeeze out as much liquid as possible. Dry the rest of the spinach the same way. Set the spinach aside. In a skillet, melt the butter over medium-low heat. Cook the shallot until soft, 2 minutes.


In a skillet, melt the butter over medium-low heat. Cook the shallot until soft, 2 minutes.

Whisk the mushroom powder and salt into the coconut milk. Pour into the skillet. Add the spinach. Cook for a minute or so, until the spinach absorbs most of the coconut milk.

Scrape spinach into an 8×8 pan (20 cm x 20 cm) or smaller pan, or a small, ovenproof skillet.

Use a spoon to make 4 deep wells that an egg can be dropped into. Crack an egg into each well and bake 7 to 10 minutes, until the whites are set but yokes are still soft.

Step 1

Step 2

Baked Eggs and Creamy Spinach

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21 thoughts on “Baked Eggs with Creamy Spinach”

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  1. This recipe looks amazing. Can’t wait to try it. I love spinach for breakfast!

  2. I think you could easily make this in just the skillet by following the recipe but cracking the eggs directly into the pan, after cooking the spinach, and putting a lid on it for a couple of minutes. I have adapted lots of recipes to stove-top only because I hate washing extra dishes, and it uses less energy.

  3. I have either spinach or kale with my eggs most days, but lately I’m starting with a layer of chopped sweet onions. I sautee the whole project on the stovetop and flip it once (very carefully). I have never seen mushroom powder, so I’m going to check it out! 🙂

  4. Mark, in some parts of the world, particularly in tribal areas, the entire family eats out of a common large bowl where all the food is placed. What do you think about this from a primal point of view? I’ve always been intrigued by it as it may enhance the spirit of family or community through eating like this. There is the concern for hygiene, of course, but maybe you could do an article on different eating practices like this.

    1. With as rarely as an all primal family is going to be sick, that’s probably not a big issue as long as you wash your hands prior and all. You’re unlikely to catch an illness no one in your family gets.

  5. This time of year I am having scrambled eggs (from our backyard girls) and greens or zucchini almost every day. Spinach is almost gone from the garden but there is always Swiss chard. I am not a fan of mushrooms, sorry as I’m not really very picky. Does the dish taste like mushroom?

  6. I’ve never had too much luck with spinach omelets. This looks good enough to give it another chance.

  7. Going to try this with violet leaves from backyard left gone wild. They are a bit like spinach when steamed.

  8. Yummy and thumbs up for the mushroom powder tip; I’ve got some shiitake mushrooms I can use.

    Back where I’m at the moment, we grow spinach that is silky and tender and can be eaten raw. It’s called “Turkish spinach” and one way to prepare it, is to soak it in a large ball with cold water to allow the sand to sink to the bottom, chop slightly and steam it (stem and all) without added water for a few minutes, and serve as a side dish with a drizzle of extra virgin olive oil, fresh lemon juice and salt and pepper. Or simply add raw to shakshuka. []

    Now, wouldn’t it be nice to have a Paleo recipe for Greek spinach copita or “bourekas” (filo pastry filed with spinach & fetta cheese)?

  9. I believe spinach is on the “dirty dozen” list, so I always look for organic. I know Trader Joes has frozen organic spinach.

  10. I make a variant of this with a few extra ingredients: roasted tomatoes, garlic, lemon zest and goat cheese. Pretty much every variation if this is good. The plain spinach one would be terrific with just a bit of nutmeg.

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  12. This was excellent! I also added a pinch of nutmeg.

    You can buy a large plastic jug of dehydrated mushroom blend for a great price at a restaurant supply store such as Smart & Final or United Grocers.

  13. The mushroom powder trick is new to me, and I even have some sitting in the pantry! I’ve added it to various dishes, but never thought of using it as a thickener.

    As Kimberly mentioned, this is simple to prepare as a skillet meal. If you have a cast iron or other oven-proof skillet, there’s no problem just sliding it in the oven to finish. The lid trick works, but it can be tougher to get the top cooked without burning the bottom, especially on a gas stove.

    I add all kinds of different greens and other veggies for this type of dish, depending on what I have on hand or in the garden: Swiss chard, kale, spinach, bok choy, sorrel, sliced mushrooms, green onions, peppers, daikon, grated carrot, etc. A handful of fresh herbs — basil, oregano, thyme, tarragon — adds depth and complexity. Adding a beaten egg to the coconut milk makes it all easier to serve, though less creamy.

    This is perfect for seasonal eating, especially for gardeners. Right now I have a ton of spinach that is bolting. The leaves get a bit too tough and bitter to be pleasant in salad, but a more savory cooked dish is just the right solution. And I can freeze it back now for future use. As I harvest a block of spinach, I can reseed to have a fresh crop in just a few weeks.