Best 2 Creamed Spinach With Poached Eggs And Brioche Croutons Recipes

Indulge in the culinary delight of Creamed Spinach with Poached Eggs and Brioche Croutons, a dish that harmonizes the earthy flavors of spinach, the richness of eggs, and the buttery goodness of brioche. This recipe elevates the classic creamed spinach by introducing perfectly poached eggs, adding a layer of velvety texture and protein. The brioche croutons, with their golden-brown exterior and soft interior, provide a delightful contrast to the creamy spinach and runny egg yolk. Prepare to tantalize your taste buds with this elegant and satisfying dish, perfect for brunch, lunch, or a light dinner.

Check out the recipes below so you can choose the best recipe for yourself!

BAKED EGGS IN CREAMY SPINACH

Baked Eggs in Creamy Spinach image

"Creamy, cheesy, nutrient-dense spinach serves as the base for the eggs in this take on shakshuka," says Michael.

Provided by Michael Symon : Food Network

Time 20m

Yield 2 servings

Number Of Ingredients 8

Ingredients

2 tablespoons extra-virgin olive oil
1/2 cup finely chopped onion
Kosher salt and freshly ground black pepper
4 cups sliced spinach leaves
1 cup heavy cream
1/2 teaspoon freshly grated nutmeg
4 tablespoons freshly grated Parmesan cheese
4 large eggs

Steps:

Preheat the oven to 350˚ F.
Set a large ovenproof skillet over medium-high heat. Add the olive oil and heat to shimmering, then add the onion and a pinch of salt. Cook until translucent, about 1 minute. Add the spinach and cook until wilted, about 1 minute. Add the cream and bring to a simmer. Add the nutmeg and Parmesan and season with a pinch of salt and a twist of pepper.
Make 4 shallow depressions in the spinach mixture and carefully crack an egg into each one. Transfer the skillet to the oven and cook until the egg whites are set but the yolks are still runny, about 8 minutes. Serve immediately.

CREAMED SPINACH WITH CROUTONS

Creamed Spinach with Croutons image

Categories Milk/Cream Food Processor Dairy Side Bake Vegetarian Spinach Spring Sour Cream Simmer Boil Gourmet Pescatarian Peanut Free Tree Nut Free Soy Free Kosher

Yield Makes 4 to 6 servings

Number Of Ingredients 12

Ingredients

For the croutons
2 slices of homemade-type white bread, cut into 1/4-inch cubes
1 1/2 tablespoons unsalted butter, melted
For the creamed spinach
2 pounds spinach (about 3 bunches), coarse stems discarded and the leaves washed well and drained
1/4 cup minced shallot or onion
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons all-purpose flour
1 cup milk
3 tablespoons sour cream
1/2 teaspoon freshly grated nutmeg
1 to 2 teaspoons fresh lemon juice

Steps:

Make the croutons:
Preheat the oven to 350°F. In a small bowl toss the bread cubes with the butter and salt to taste, spread them on a baking sheet, and bake them in the middle of the oven for 8 to 10 minutes, or until they are golden.
Make the creamed spinach:
In a kettle cook the spinach in the water clinging to the leaves, covered, over moderate heat, stirring once or twice, for 5 to 6 minutes, or until it is wilted, refresh it under cold water, and drain it well in a colander. Squeeze out the excess water by handfuls and in a food processor purée the spinach.
In a heavy saucepan cook the shallot in the butter over moderately low heat, stirring, until it is softened, add the flour, and cook the roux, stirring, for 3 minutes. Add the milk, whisking, bring the mixture to a boil, whisking, and simmer it, whisking, for 3 minutes. Add the spinach purée, the sour cream, the nutmeg, the lemon juice, and salt and pepper to taste and heat the creamed spinach over moderately low heat, stirring, until it is heated through. Serve the creamed spinach topped with croutons.

Tips:

For the creamed spinach, use fresh baby spinach leaves for the best flavor and texture.
To ensure smooth and lump-free sauce, whisk the flour and milk together in a separate bowl before adding it to the spinach.
Season the creamed spinach generously with salt, pepper, and nutmeg to enhance its flavor.
For perfectly poached eggs, bring the water to a gentle simmer before adding the eggs and adjust the cooking time according to your desired doneness.
To make crispy and flavorful brioche croutons, cut the bread into small cubes and toss them with melted butter, herbs, and spices before toasting them in the oven.
Serve the creamed spinach with poached eggs and brioche croutons immediately for the best experience.

Conclusion:

This elegant and flavorful dish of creamed spinach with poached eggs and brioche croutons is a perfect brunch or lunch option. The combination of creamy spinach, perfectly poached eggs, and crispy croutons creates a satisfying and delicious meal that is sure to impress your guests. With careful attention to detail and the right ingredients, this dish is easy to prepare and can be enjoyed by people of all ages. Whether you're a seasoned cook or a beginner, this recipe is a must-try for anyone looking to elevate their culinary skills and create a memorable dining experience.