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2 eggs and spinach skillet

Yields2 ServingsPrep Time3 minsCook Time12 minsTotal Time15 mins

A beautiful blend of egg and spinach to cook over a skillet or grill.


  cup plain Greek-style yogurt
 1 garlic clove, halved
 Kosher salt
 2 tbsp unsalted butter, divided
 2 tbsp olive oil
 3 tbsp chopped leek
 2 tbsp chopped scallion
 10 cups fresh spinach
 1 tsp fresh lemon juice
 4 large eggs
 1 tsp crushed red pepper flakes
 1 tsp chopped fresh oregano

Melt 1 tablespoon butter with oil in a large heavy skillet over fire or coal grill.


Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add spinach, lemon juice, red pepper flakes, oregano and season with salt turning frequently, until spinach is wilted, 4–5 minutes. Remove from heat.


Make 2 deep indentations in center of spinach. Carefully break 1 egg into each hollow, taking care to keep yolks intact.


With oven mitts, carefully cover skillet with aluminum foil and place back on grill for 10-15 minutes until egg whites are set.


Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs.


Garnish with paprika.

Nutrition Facts

Servings 2

Amount Per Serving
Calories 450
% Daily Value *
Total Fat 37.4g58%

Saturated Fat 13.4g67%
Cholesterol 408mg136%
Sodium 457mg20%
Total Carbohydrate 13.6g5%

Dietary Fiber 4g16%
Sugars 2g
Protein 19.9g40%

Calcium 229%
Iron 7%
Vitamin D 43%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.