Eggs with Spinach & Feta Sauce (low-carb)

Ingredients

• 1 tablespoon unsalted butter
• 1 teaspoon olive oil
• half of a medium onion, finely chopped
• 1 pound (500g) baby spinach leaves, roughly chopped
• 2 garlic cloves, grated
• 1/4-1/2 cup heavy whipping cream or more
• 7 oz (200g) feta cheese, or more to taste
• Pinch of grated nutmeg
• Salt and black pepper, to taste
• 2 eggs
• Pinch of crushed red pepper flakes, for garnish

Instructions

1. 1

   In a skillet over medium heat, add butter and olive oil. Once melted, add chopped onion with a pinch of salt and sauté until soft and golden — about 8 minutes.

2. 2

   Stir in the garlic and cook for 30 seconds.

3. 3

   Add the spinach in batches, stirring until wilted. Season with black pepper.

4. 4

   Pour in the heavy cream, sprinkle in the nutmeg, and crumble the feta over the top. Bring to a gentle boil. Taste and adjust salt as needed.

5. 5

   Create 2 wells in the spinach mixture and carefully crack the eggs into them. (Tip: Crack eggs into ramekins first for easier transfer.)

6. 6

   Cover the skillet with a lid and cook over low heat for about 4 minutes, or until the egg whites are set and yolks are still runny.

7. 7

   Remove from heat. Sprinkle with crushed red pepper flakes and serve warm.