One-Pan Creamed Spinach With Eggs

Creamed spinach meets baked eggs in a single skillet, built from frozen spinach and a block of cream cheese. It's quick enough for breakfast and filling enough for supper, especially with fresh eggs from the market.

Serves 4 · 20 minutes

Ingredients

• Extra-virgin olive oil
• 2 (10-ounce) packages frozen chopped spinach, preferably thawed
• 1 teaspoon garlic powder (or 1 to 2 garlic cloves, grated)
• Kosher salt and black pepper
• 1 (8-ounce) package cream cheese, at room temperature
• 4 large eggs
• Sourdough toast or crusty bread, for serving

Instructions

1. Heat a 10-inch cast-iron or nonstick skillet over medium-high. Add 1 tablespoon oil and the spinach, cover and cook until you can break it apart, 2 to 3 minutes if thawed or 5 to 8 minutes from frozen.
2. Uncover, break up the spinach and cook until most of the liquid is gone but it isn't completely dry, 2 to 4 minutes. Stir in the garlic powder, ¾ teaspoon salt and about 1 teaspoon pepper.
3. Lower the heat to medium, add the cream cheese and stir until smooth and warmed through, about 2 minutes.
4. Working one at a time, make a small well for each egg, add a few drops of olive oil and crack the egg into it.
5. Cover and cook 5 to 8 minutes, until the whites are just set and the yolks are as done as you like.
6. Drizzle with olive oil and serve right away with bread.

Tips

• Keeping the lid on gives you soft whites and runny yolks.
• For some heat, finish with red pepper flakes or chile oil.

Adapted from NYT Cooking.