Easy Skillet Poached Eggs with Spinach and Leeks (2024)

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Time’s ticking by. You’re hungry, and you don’t have a plan for dinner. But you do have eggs in the fridge. How about these scrumptious skillet poached eggs with spinach and leeks? Perfectly poached eggs nesting in an emerald bed of spinach and leeks, this recipe is simple and quick. We need such recipes in our back pocket!

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More subtle and milder than onion or garlic, leeks showed up in our farm sharebox last week. Good thing, because otherwise I might have subbed an onion for the leeks and missed the flavorful prize!With their understated sweetness they gives a nice contrast to the slightly bitter spinach.Note to self: Buy leeks more often!

Always on the lookout for new vegetarian dinner ideas, I plucked this recipe from the Breakfast for Supper chapter in blogger Jessica Fisher’s cookbook, Good Cheap Eats.

Jessica serves breakfast for supper to her family of eight all the time. While quite a few of the recipes in her cookbook contain meat, chicken and fish recipes, I found plenty of vegetarian and plant-based choices, including the chapter “Going Meatless.”

Jessica Fisher’s life motto, “Eat well, act your wage, enjoy life”, love that motto. Eating at home and enjoying good food with people you love–I can totally relate.

In Good Cheap Eats cookbook, the “cheap” is that the meals are designed to feed 4 people for $10 or less. The “good” is that they’re all straightforward, inviting and tasty like these skillet poached eggs with spinach!

Do you have a favorite inexpensive quick and easy dinner in your back pocket?

Make it a fabulous week–get in the kitchen and whip up a quick and easy nutritious breakfast, for dinner!

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** I was given a copy of Good Cheap Eats to review. It’s my own opinion that vegetarians, omnivores and carnivores all will find delicious budget-friendly recipes they want to make in this cookbook.

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Ingredients

2 tablespoons olive oil
2 leeks , halved lengthwise and thinly sliced crosswise into half-moons
5 ounces baby spinach
8 large eggs (I used 3--see note)
Kosher salt and freshly ground black pepper

Instructions

In a large skillet with a lid, heat the oil over medium heat until shimmering. Add the leeks and sauté until tender, 3 to 5 minutes. Add the spinach. Stir gently and cook until slightly wilted.
Spread out the spinach mixture to create 8 small wells. Crack an egg into each well. Season to taste with salt and pepper.
Cover and cook until the desired doneness is reached for the eggs, 5 to 8 minutes.

Notes

Jessica’s recipe calls for 8 eggs. I only poached 3—we like more veggies with our eggs.
Chard and garlic, or leftover rice and beans, or spicy tomato sauce--we poach eggs in those too.

Nutrition

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Nutrition Facts

Skillet Poached Eggs with Spinach

Amount Per Serving

Calories 223Calories from Fat 135

% Daily Value*

Fat 15g23%

Saturated Fat 3g19%

Cholesterol 327mg109%

Sodium 161mg7%

Potassium 399mg11%

Carbohydrates 8g3%

Fiber 1g4%

Sugar 2g2%

Protein 12g24%

Vitamin A 4540IU91%

Vitamin C 15.3mg19%

Calcium 111mg11%

Iron 3.4mg19%

* Percent Daily Values are based on a 2000 calorie diet.