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Creamed Spinach Breakfast Sandwiches

  • SERVES: 4
  • PREP: 30 minutes
  • TOTAL TIME: 40 minutes

A triple threat of melty cheese, a runny yolk, and decadent creamed spinach.

I am always trying to find new ways to eat eggs anytime of day or night—from Adeena's Greenas with jammy eggs to a grown-up version of egg-in-a-hole with mushroom sauce—and I think I've found my new favorite way to eat them. Creamed spinach breakfast sandwiches are an ultra decadent way to start the day, inspired a little bit by eggs Florentine and a lotta bit by the iconic steakhouse side dish. When combined with the runny yolk of a sunny egg and melty American cheese, it's a trifecta of velvety, rich goodness that miiight just take the top spot of my favorite breakfast sandwich. (Sorry, John—yours are still great.)

  • 8

    ounces (8 cups) baby spinach

  • 3

    tablespoons butter

  • 2

    tablespoons olive oil

  • 1

    small onion, very finely diced

  • 3

    cloves garlic, minced

  • 1

    medium jalapeño, finely diced (seeded if desired)

  • ½

    cup heavy cream

  • ¼

    cup chicken or vegetable stock

  • 1

    teaspoon kosher salt

  • ¼

    teaspoon freshly ground black pepper

  • teaspoon nutmeg

  • 2

    tablespoons vegetable oil

  • 4

    eggs

  • 4

    slices American cheese

  • 4

    slices Canadian bacon

  • 4

    English Muffins

  • +

    Hot sauce, such as Cholula

Shop this recipe

Nonstick Cast Iron Enamel Skillet
Nonstick Cast Iron Enamel Skillet
$78.00

Cast Iron is the secret to restaurant-quality textures: think crispy fried eggs, perfectly seared steak, and crusty cornbread. It can cook almost anything and will last a lifetime. Naturally nonstick for no-fuss cleanup Use on the stovetop, in the oven, or even over a campfire Unlike most cast iron, seasoning (the process of baking oil into the pan) is not required

The Stir-Anything Wooden Utensil Set
The Stir-Anything Wooden Utensil Set
$24.00

Grab the slotted spoon to stir and al dente-test pasta, the spatula for slicing and serving quiche and crumbles, and the spoon for everything else. Carved from olive wood that ages beautifully, these utensils also level up a tablescape—use them for serving salad, spicy slaw, and spaghetti. Olive wood has a natural oil finish, for stain resistance, a little shine and a lot of use. Use the flat, spatula-style utensil to divvy and serve quiche, brownies, berry crumbles and other treats best served warm.

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