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First off, if you have tried to reach my website and received some sort of error in the past several days, please accept my apologies for the inconvenience. My web host has been giving me grief, and I’ve spent a good deal of time in the past two days waiting on hold and corresponding with evasive technicians. *groan* I am going to be switching web hosting providers as soon as I can find one that will meet my needs, so until then, please hang in there and know that I’m not going anywhere!
Back to regularly-scheduled programming…
My 13 year old sister Katelyn is a whiz in the kitchen, and she has this easy little recipe for spinach eggs that she made up and eats multiple times a week for breakfast. She makes them for my dad sometimes, and they both just rave about these things. I’m like, “How magical can eggs and spinach be?” So she made them for me, and they were actually really good. The spinach gets kind of crispy underneath, and they’re just a notch above plain ol’ eggs for breakfast. So if you need something quick and easy that’s just a little different from the norm, check these eggs out.
My sister is kind of a health nut. Most of you know Pearl and Serene from the Trim Healthy Mama book. Well, I am Pearl and Katelyn is Serene. In a total metaphorical way. Katelyn does not use microwaves. She throws a fit if I use one teensy-tiny drop of food coloring in anything, and if I happen to eat off plan at a social gathering…oh, that glare of doom.
But I still like her. Especially when she cooks for me.
I said all that to say that if Katelyn makes something, you know that it has great health benefits. In this recipe you get eggs, coconut oil, and spinach: three foundational foods. And no microwaves involved.
I like to top my eggs with wasabi sauce…
Want to see a picture index of all my breakfast recipes? Right here!
You can find this recipe in my cookbook, Necessary Food.
- Large handful of fresh spinach, roughly chopped
- Coconut oil (use refined if you don't want a faint coconut flavor)
- Garlic salt
- 2-3 eggs
- Salt and pepper
- In a small nonstick skillet over medium-high heat (the higher the heat, the crispier the spinach will get), sauté the spinach in a small dollop of coconut oil until the spinach starts to soften. Season it with garlic salt. Crack two or three eggs on top of the spinach, turn the heat down to medium, and cover the pan with a lid. Let the eggs steam to your desired doneness (do not flip the eggs). Season the eggs with salt and pepper, top with wasabi sauce if you like, and enjoy!
I am winging a Fuel cycle and I must say your sister is onto something here. I had to use Kale because thats all I had on hand and oh my it was delicious. Thanks for the inspiration!
So yummy! Thanks for the great idea! I added a cheese wedge to my spinach and let that melt while the eggs cooked. It was such a delicious combo!
Wondering why Kate’s Spinach Eggs are an S up above and a Deep S in your fantastic cookbook?
Because I wasn’t really paying attention to Deep S when I first posted this recipe. 🙂 I’ll fix that.
Hello sweet Briana! First off let me tell you that I just LOVE your cookbook and yes! I read the entire forward and loved it as well! Thank you for sharing so much about yourself…what a blessing!
Now! On to Kate’s Spinach Eggs…I LOVE THEM!! I’ve read the recipe before of course but just couldn’t bring myself to try them. This morning I decided to give them a try and I’m a look glad I did! They were quick, easy and SUPER yummy! WAY TO GO KATE! This definitely goes on my list of favorites!
May God continue to bless you and what I consider your very special ministry! Love & Blessings!
Christy
Aw, I’m so glad you enjoy the book and the recipes in it, Christy! <3
I used to eat plain eggs every morning for breakfast …then I tried this recipe. Never going back! Thanks for the great recipe Kate and Briana!
Just had these. Yummy!
Tell your sister these are amazing! I have had them the last two mornings. I’m hooked! Thanks for sharing. Keep it up ladies.
Will do! Thanks for trying them!
yum! Is Katelyn ok with non-stick pans? I’ve heard they could be toxic.
Well, her preference would probably be to not use Teflon, but she’s 13 and doesn’t really do the pan-buying, so… 😛
What is the wasabi sauce? Is it a recipe?
It’s just a wasabi condiment sauce from Walmart. 🙂
I love your blog. I have read good things about blue host if you are going to change hosts, they are pretty cheap too. I’m not a blogger. I am really interested in blogging, though. I would have no clue where to start. lol
I’m actually with Bluehost right now. They were OK for awhile, but the past couple of months I’ve had problem after problem, unfortunately.
Oh ok. Well you know what you need 🙂 I am planning on trying your recipes out especially the ice cream ones. Good luck on finding a new host.
Thank you!