Œufs verts pauvres en glucides, sans jambon : épinards crémeux à la feta et aux œufs

Ingrédients

• 1 tablespoon unsalted butter plus 1 teaspoon olive oil
• 1/4 medium onion, finely chopped
• 3 handfuls baby spinach leaves, roughly chopped
• 1 garlic clove, grated
• 1 tablespoon crumbled feta cheese, or more
• 2-3 tablespoons heavy whipping cream
• Pinch of grated nutmeg
• Salt and black pepper to taste
• 2 eggs
• Pinch of crushed red pepper flakes

Préparation

1. 1

   Cook chopped onion with butter and olive oil...: Cook chopped onion with butter and olive oil over medium heat. Season with a pinch of salt and cook until soft and golden. About 8 minutes.

2. 2

   Add spinach in batches and cook until wilted....: Add spinach in batches and cook until wilted. Season with black pepper.

3. 3

   Pour heavy whipping cream and top with feta...: Pour heavy whipping cream and top with feta and a pinch of nutmeg. Bring to a boil and season with salt.

4. 4

   Make 2 wells for the eggs. Carefully crack...: Make 2 wells for the eggs. Carefully crack each egg into the well.

5. 5

   Note: You may alternatively crack each egg into...: Note: You may alternatively crack each egg into a ramekin and then place in the pan.

6. 6

   Season lightly with salt.

7. 7

   Cover the pan with a lid and cook...: Cover the pan with a lid and cook over low heat about 4 minutes or until the egg whites have set and the yolk is still runny. Take care not to overcook because the eggs will continue to cook even when taken off the heat.

8. 8

   Season with a pinch of crushed red pepper...: Season with a pinch of crushed red pepper flakes and serve immediately. Enjoy!