Jammy eggs with savory spinach is a powerhouse of protein and greens topped with perfectly jammy eggs, ready in under 30 minutes. Mustard seeds pop in olive oil before the spinach wilts down with butter, almonds, and a hint of chili. It works beautifully for breakfast, lunch, or a light dinner.
Looking for a meal that’s as nutritious as it is delicious, and ready in under 30 minutes? You’ve found it! This simple dish of tender, savory spinach topped with perfectly jammy eggs is my go-to for a reason. It’s a powerhouse of protein and greens that works for a hearty breakfast, a quick lunch, or a light, satisfying dinner. The combination of rich yolks, flavorful spinach, and a little crunch from almonds is pure magic. Let’s get cooking!
Ingredients
• 1 lb / 450g fresh spinach, roughly chopped
• 4 large eggs
• 3 tbsp / 45ml olive oil, plus more for drizzling
• 1 tbsp / 15g (0.53 oz) butter
• 1 tbsp / 15ml whole mustard seeds
• 1 tbsp / 15g (0.53 oz) raw almonds, roughly chopped
• 1 tbsp / 15g (0.53 oz) olives, pitted and halved
• ½ tsp / 2.5ml (0.1 fl oz) chili flakes, or to taste
• ½ tsp / 2.5ml (0.1 fl oz) sea salt, or to taste
• Optional: Sliced avocado for serving
Instructions
1. Directions
2. Prepare the Eggs: Place the eggs in a saucepan and cover with cold water by about an inch. Bring to a rolling boil over high heat. Once boiling, turn off the heat, cover the pot, and let the eggs sit for 6-7 minutes for jammy yolks. Immediately transfer the eggs to a bowl of ice water to stop the cooking process.
3. Sauté Aromatics: While the eggs cook, heat 3 tbsp (45 ml) of olive oil in a large skillet or pan over medium heat. Add the mustard seeds and cook for about 30 seconds, or until they begin to pop.
4. Wilt the Spinach: Add the chopped spinach to the skillet, working in batches if necessary. Stir continuously until all the spinach has wilted, which should take about 2-3 minutes.
5. Season and Finish: Stir in the butter, sea salt, and chili flakes. Cook for another minute until the butter is melted and everything is well combined. Remove from heat and stir in the chopped almonds.
6. Assemble and Serve: Gently peel the cooled eggs and slice them in half lengthwise. Arrange the cooked spinach on two plates, top with the egg halves, and scatter the olives over the top. Optionally, serve with sliced avocado and a final drizzle of olive oil.
Nutritional Information
• Per Serving: Calories 414
• Total Fat: 36.8g
• Net Carbs: 4.1g (0.14 oz)
• Protein: 17.7g
• Fiber: 5.1g
Pro Tips
• For a firmer yolk, let the eggs sit in the hot water for 9-10 minutes. For a runnier yolk, reduce the time to 4-5 minutes.
• Add a clove of minced garlic or a finely chopped shallot to the oil with the mustard seeds for an extra layer of savory flavor.
• Toast the almonds in a dry pan for 2-3 minutes before chopping to deepen their nutty flavor and add more crunch.
• Feel free to swap spinach with other hearty greens like kale or Swiss chard. Just be sure to cook them a bit longer until tender.
FAQ
Q: How do I make the egg yolks more or less runny
A: For a perfectly jammy yolk, cook the eggs for 6-7 minutes. If you prefer a runnier yolk, reduce the time to 4-5 minutes. For a firmer, hard-boiled yolk, let the eggs sit in the hot water for 9-10 minutes.
Q: Is this spinach and eggs recipe keto-friendly
A: Yes, this recipe is an excellent choice for a keto or low-carb diet. With only 4.1g (0.14 oz) of net carbs per serving, it’s packed with healthy fats and protein, making it a satisfying and compliant meal.
Q: Can I use other greens instead of spinach
A: Absolutely. While the recipe calls for spinach, you can easily substitute other hearty greens like kale or Swiss chard. Just be aware that they may require a slightly longer cooking time to become tender.
Q: How can I add more flavor to the spinach
A: For an extra layer of savory flavor, you can add a clove of minced garlic or a finely chopped shallot to the oil at the same time as the mustard seeds. Toasting the almonds in a dry pan beforehand also deepens their nutty flavor.
Pro Tips
- Let the boiled eggs sit in the covered pot for 6-7 minutes for jammy yolks; 9-10 minutes gives a firmer yolk, and 4-5 minutes keeps them runny.
- Transfer the boiled eggs to a bowl of ice water immediately to stop the cooking and make peeling much easier.
- Toast the almonds in a dry pan for 2-3 minutes before chopping to deepen their nutty flavor and add more crunch to the finished plate.
- Add a minced garlic clove or a finely chopped shallot to the oil with the mustard seeds for an extra layer of savory flavor.
Frequently Asked Questions
Can I swap the spinach for another green?
Yes. Kale or Swiss chard work well; just cook them a few minutes longer than spinach until fully tender.
Is this dish keto-friendly?
It is. Each serving has about 4.1g net carbs with 17.7g protein and 36.8g fat, mostly from olive oil, butter, and almonds.
Can I meal prep this recipe?
Cook the spinach ahead and refrigerate it, then boil the eggs fresh. Jammy yolks are best when they are not reheated.
How do I get the eggs exactly jammy?
Start with a rolling boil, then turn off the heat and cover for 6-7 minutes. The ice bath locks in that creamy, custardy yolk.
Recipe card below.
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Jammy Eggs with Savory Spinach
Ingredients
Method
- Directions
- Prepare the Eggs: Place the eggs in a saucepan and cover with cold water by about an inch.
- Bring to a rolling boil over high heat.
- Once boiling, turn off the heat, cover the pot, and let the eggs sit for 6-7 minutes for jammy yolks. Immediately transfer the eggs to a bowl of ice water to stop the cooking process.
- Sauté Aromatics: While the eggs cook, heat 3 tbsp (45 ml) of olive oil in a large skillet or pan over medium heat.
- Add the mustard seeds and cook for about 30 seconds, or until they begin to pop.
- Wilt the Spinach: Add the chopped spinach to the skillet, working in batches if necessary.
- Stir continuously until all the spinach has wilted, which should take about 2-3 minutes.
- Season and Finish: Stir in the butter, sea salt, and chili flakes.
- Cook for another minute until the butter is melted and everything is well combined.
- Remove from heat and stir in the chopped almonds.
- Assemble and Serve: Gently peel the cooled eggs and slice them in half lengthwise.
- Arrange the cooked spinach on two plates, top with the egg halves, and scatter the olives over the top. Optionally, serve with sliced avocado and a final drizzle of olive oil.
- Add a clove of minced garlic or a finely chopped shallot to the oil with the mustard seeds for an extra layer of savory flavor.
