Jessica’s creamed spinach with eggs on toast is perfect to share on a weekend

Jessica’s creamed spinach with eggs on toast is the perfect dish to share with loved ones on a weekend.

If you’re a fan of creamed spinach like Jessica is, you’ll love this dish.

This segment aired on California Cooking with Jessica Holmes Episode 97.

Creamed Spinach with Eggs on Toast

Ingredients

• 1/4 cup butter
• 1/2 chopped shallot
• 1 clove garlic, grated
• 1/3 cup flour
• 1 to 1 1/2 cups of milk
• 1/4 teaspoon of nutmeg
• Pinch of cayenne pepper
• Salt
• Pepper
• 6 to 8 ounces of spinach
• 1/4 cup of vegetable stock
• Thick slices of sourdough bread or any other white bread
• 6 eggs
• Olive oil
• Parmesan cheese

Instructions

1. Cook the chopped shallot with butter until it is translucent.
2. Add in garlic and flour and mix together with a wooden spoon.
3. Whisk in milk, nutmeg and cayenne pepper. Keep whisking until the sauce thickens.
4. Add a heavy pinch of salt and pepper.
5. Add 1/8 cup of parmesan cheese and keep whisking.
6. Add the spinach, a few handfuls at a time, until it wilts.
7. Add vegetable stock.
8. Broil a few slices of sourdough drizzled with olive oil.
9. Make six little wells, one at a time, and crack the six eggs into the six different wells.
10. Sprinkle salt on each of the six eggs and cover the pan with a lid.
11. Let the eggs cook until they’re done to your liking.
12. Optional: Sprinkle the eggs with parmesan cheese and you can put the pan in the broiler for about 60 seconds if you want the cook the eggs a little more.
13. Enjoy!