Description
A simple, nourishing breakfast of tender wilted spinach topped with perfectly cooked hard-boiled eggs, finished with a squeeze of lemon and a sprinkle of paprika. Fast, protein-packed, and endlessly adaptable.
Ingredients
- Eggs: 4 large, hard-boiled (about 2 eggs per serving)
- Spinach: 4 cups fresh baby spinach, lightly wilted
- Olive oil: 1 tablespoon for sautéing
- Garlic: 1 clove, minced
- Salt: 1/4 teaspoon, or to taste
- Black pepper: 1/4 teaspoon freshly ground, or to taste
- Paprika: 1/4 teaspoon for garnish
- Lemon juice: 1 teaspoon, freshly squeezed for brightness
Instructions
- Preheat Your Equipment: Fill a medium saucepan with water, bring to a gentle boil.
- Combine Ingredients: Carefully lower 4 large eggs into the boiling water and cook for 9 to 10 minutes for firm, fully set yolks.
- Prepare Your Cooking Vessel: While eggs cook, heat 1 tablespoon olive oil in a nonstick skillet over medium heat; add 1 minced garlic clove and sauté until fragrant, about 30 seconds to 1 minute.
- Assemble the Dish: Add 4 cups fresh baby spinach to the skillet, season with 1/4 teaspoon salt and 1/4 teaspoon freshly ground black pepper, and toss until just wilted, about 1 to 2 minutes.
- Cook to Perfection: Drain the boiled eggs and transfer them to a bowl of cold water; once cool, peel and slice each egg in half or quarters.
- Finishing Touches: Arrange wilted spinach on a serving plate, top with sliced hard-boiled eggs, sprinkle 1/4 teaspoon paprika, and drizzle 1 teaspoon lemon juice over the top.
- Serve and Enjoy: Serve immediately while warm, optionally with whole-grain toast or avocado on the side.
Notes
- Tip: Cool eggs in ice water immediately after boiling to make peeling easier.
- Tip: Use room-temperature eggs to reduce cracking during boiling.
- Tip: If using frozen spinach, thaw fully and squeeze out excess water before sautéing.
Nutrition
- Serving Size: 1 serving (about half the recipe)
- Calories: 210
- Sugar: 1 g
- Sodium: 430 mg
- Fat: 17 g
- Saturated Fat: 4 g
- Unsaturated Fat: 13 g
- Trans Fat: 0 g
- Carbohydrates: 4 g
- Fiber: 1.5 g
- Protein: 13 g
- Cholesterol: 372 mg