Rahmspinat mit Spiegelei (Creamed Spinach with Fried Egg)
Why this recipe works
- Fast everyday cooking: Spinach wilts quickly and the eggs cook directly in the pan, keeping the whole dish comfortably under 30 minutes.
- Smooth, creamy spinach: Gently warming the cream with the wilted spinach creates a glossy sauce without making the greens heavy.
- Simple flavour base: Softened onion, butter and nutmeg give the spinach a classic savoury sweetness and warmth.
- One-pan finish: Making shallow wells for the eggs lets them set neatly on top of the spinach, ready to serve from the pan.
Get the most out of this recipe
Texture tips
- Keep the cream gentle: Once the cream is added, use low heat and avoid boiling so the sauce stays smooth.
- Cook off excess moisture: Let the spinach release and lose most of its liquid before adding the cream for a thicker, glossier finish.
- Watch the eggs closely: Cover the pan just until the whites are set; longer cooking will firm the yolks and can make the eggs tougher.
Ingredient notes
- Nutmeg is classic here: A small amount of nutmeg gives creamed spinach its familiar warm, savoury character without making the dish taste sweet.
- Choose the cream to suit the finish: Double cream gives the richest sauce; cooking cream makes a lighter version but may need a little longer to thicken.
Make-ahead tips
- Make the spinach ahead: The creamed spinach can be cooked in advance, cooled and refrigerated, then reheated gently before serving.
- Cook fresh eggs to serve: For the best texture, add and cook the eggs just before eating rather than reheating them with the spinach.
- Reheat slowly: Warm the spinach over low heat until piping hot, stirring gently so the cream sauce stays smooth.
Serving ideas
- Serve with potatoes: Boiled potatoes, mashed potatoes or crisp pan-fried potatoes make this a more filling German-style meal.
- Add bread for a quick supper: Crusty bread works well for scooping up the creamy spinach and egg yolk.
Equipment you'll need
Ingredients
Instructions
- Peel and finely chop the onion. Set a large frying pan over a medium heat.
- Melt the butter, then add the onion with a pinch of the salt. Cook for 5 to 7 minutes, stirring, until soft and sweet but not browned.
- Add the spinach in batches, stirring until wilted before adding more. Cook for 2 to 3 minutes until the spinach is tender and any excess moisture has mostly cooked off.
- Lower the heat and stir in the double cream, nutmeg, remaining salt, and the black pepper. Warm gently for 2 to 3 minutes until lightly thickened and glossy; do not let it boil.
- Use a spoon to make two shallow wells in the creamed spinach. Crack an egg into each well, cover the pan, and cook over a low heat for 4 to 6 minutes until the whites are set and the yolks are still runny (or cook longer for firmer yolks).
Recipe notes
Tips
- Keep the heat low once the cream is added so the sauce stays smooth and does not split.
- For neater eggs, crack each egg into a small bowl first, then slide it into the wells.
- If serving anyone who is pregnant, elderly, or immunocompromised, cook the eggs until the yolks are fully set.
Substitutions
- Replace Double cream with Cooking cream for a lighter sauce; simmer a minute longer to thicken.
- Replace Unsalted butter with Salted butter, then reduce the Fine sea salt slightly to taste.
Storage
- Refrigerate up to 2 days
- Cool, then refrigerate in an airtight container. Reheat the creamed spinach gently in a frying pan over a low heat until piping hot; fry fresh eggs to serve, as reheated eggs turn rubbery.
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Recipe overview
- Servings: 2 servings
- Total time: 25min (20min active)
- Difficulty: Easy
- Cuisine: German
-
Allergens:
Eggs Milk
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