Eggs on a Bed of Creamy Spinach and Artichoke Hea
Indulge in the ultimate comfort food with this recipe for Eggs on a Bed of Creamy Spinach and Artichoke Hearts. Perfectly cooked eggs, with their golden yolks, rest atop a luxurious, velvety base of sautéed spinach, tender artichoke hearts, and a rich blend of cream cheese, Parmesan, and heavy cream. Enhanced with the subtle warmth of garlic and seasoned to perfection, this dish brings together wholesome greens and decadent flavors in every bite. Perfect for brunch, lunch, or a light dinner, this recipe pairs beautifully with crusty bread to soak up every drool-worthy drop. Quick to prepare in under 30 minutes, it’s a magnificent blend of hearty, creamy, and comforting that feels as elegant as it tastes.
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Recipe Information
Ingredients
- 2 tablespoons Butter
- 2 cloves Garlic
- 6 cups Fresh spinach
- 1 cup Canned artichoke hearts
- 1 cup Heavy cream
- 2 ounces Cream cheese
- 1 cup Parmesan cheese, grated
- 0.5 teaspoons Salt
- 0.25 teaspoons Black pepper
- 4 large Eggs
- 1 teaspoon Olive oil
- 2 tablespoons Fresh parsley, chopped
- 4 pieces Crusty bread slices (optional)
Instructions
Heat a large skillet over medium heat and melt the butter.
Mince the garlic and sauté it in the melted butter for 1 minute until fragrant.
Add the fresh spinach to the skillet and cook, stirring often, until wilted (about 3-4 minutes).
Chop the canned artichoke hearts into bite-sized pieces and add them to the skillet. Cook for 2-3 more minutes.
Lower the heat and stir in the heavy cream and cream cheese. Stir continuously until the cream cheese is fully melted and the mixture is smooth.
Add the grated Parmesan cheese, salt, and black pepper. Mix well and let the sauce simmer for 3-4 minutes until slightly thickened. Remove from heat and set aside.
In a separate non-stick skillet, heat the olive oil over medium-low heat.
Crack the eggs into the skillet one at a time and cook them to your desired doneness. For sunny-side-up eggs, cook for about 3-4 minutes until the whites are set but the yolks are still runny.
To serve, spoon the creamy spinach and artichoke mixture onto plates to create a bed.
Gently place the cooked eggs on top of the spinach and artichoke base.
Garnish with chopped fresh parsley and serve with crusty bread slices on the side, if desired.
Nutrition Facts
Calories |
2418 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 169.5 g | 217% | |
| Saturated Fat | 92.4 g | 462% | |
| Polyunsaturated Fat | 2.9 g | ||
| Cholesterol | 443 mg | 148% | |
| Sodium | 4850 mg | 211% | |
| Total Carbohydrate | 147.7 g | 54% | |
| Dietary Fiber | 21.6 g | 77% | |
| Total Sugars | 8.3 g | ||
| Protein | 67.9 g | 136% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 1294 mg | 100% | |
| Iron | 15.5 mg | 86% | |
| Potassium | 692 mg | 15% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
