Coconut Creamed Spinach With Eggs Recipe

June 9th, 2016

Baking might just be the perfect way to prepare eggs. A little fancier than scrambled, but easier to pull off than poached, baked eggs come out just right: runny golden yolks surrounded by firm whites. Nestled into a skillet full of dairy-free coconut creamed spinach, they’re all but irresistible—either for a Sunday brunch or a quick weeknight dinner.

Coconut Creamed Spinach With Eggs

Yield: 5 servings
Active Time: 15 minutes
Total Time: 30 minutes


2 tablespoons coconut oil, divided
1 pound spinach
1 onion
1 clove garlic
1 cup coconut milk
2 teaspoons Dijon mustard
Juice of 2 lemons
1/4 cup nutritional yeast
1/4 teaspoon nutmeg
Sea salt
Freshly ground pepper
5 large eggs
Pinch cayenne pepper


Preheat oven to 375 degrees.

Heat 1 tablespoon coconut oil in an oven-proof skillet over medium heat. Add spinach heat until wilted. Remove spinach, place in a colander, and squeeze to get rid of excess liquid. Set aside.

Heat remaining tablespoon oil in skillet and sauté onion until golden. Add garlic and cook, stirring constantly, 30 seconds. Pour in coconut milk and add mustard, lemon juice, nutritional yeast, nutmeg, salt, and pepper. Stir, then turn heat down to low and cook until mixture reduces and thickens slightly. Add spinach and stir to combine. Create 5 indentations in mixture and carefully break eggs into each. Place in oven to bake, about 10 minutes, until whites are set. Remove from oven, sprinkle with cayenne, and serve immediately. 

Photo credit: Paul Delmont

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Merce MuseThrive Market Food Editor

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