EN DE FR ES PT IT
Grandma-Style Creamed Spinach & Fried Egg on Rye
Recipe

Grandma-Style Creamed Spinach & Fried Egg on Rye

Quick & Easy

Quick one-pan creamed spinach with a fried egg, served on rye bread.

Why smarter

12 minutes is realistic: 2 min to heat pan, 3 min to wilt spinach, 1–2 min to melt cream cheese into sauce, 3–4 min to fry eggs alongside, 1–2 min to toast and plate.

Chef tip

If the spinach sauce tightens, loosen it with 1–2 tbsp water in the pan and stir briefly until glossy again.

Ingredients

# Ingredient Text Amount Unit Ingredient Name Notes
1 250 g baby spinach 250.000 g baby spinach
2 3 tbsp cream cheese 3.000 tbsp cream cheese
3 2 eggs 2.000 eggs
4 2 slices rye bread 2.000 slices rye bread

Method

  1. Heat a nonstick skillet over medium heat with a little oil or butter. Add spinach and a pinch of salt; toss until mostly wilted, 2–3 minutes.
  2. Stir in cream cheese with a splash of water; cook 1 minute, stirring, until creamy. Season with pepper. Slide creamed spinach to one side of the pan.
  3. Add a little more oil or butter to the empty side. Fry eggs to your liking, about 3 minutes for runny yolks.
  4. Toast rye bread. Spoon creamed spinach onto the bread and top each slice with a fried egg.