Creamed Greens with Poached Eggs and Roasted Squash
Serves 1
Directions
- 1Add olive oil to a large skillet on medium heat. Add the onion, garlic, and ginger and stir for 5 minutes, until browned and softened.
- 2Add the chili flakes and continue to stir for 3 minutes.
- 3Add the can of soup, as well as two cans worth of water. Stir and simmer over medium for another 5 minutes.
- 4Add the frozen spinach and continue to stir and simmer, allowing it to thicken.
- 5Add the salt, pepper, and lemon juice. Taste for any other desired seasonings.
- 6Crack the eggs into a bowl and transfer them into the skillet of creamed greens.
- 7Cover the skillet with a lid and cook the eggs for 6-7 minutes, or until the whites set.
- 8Serve with buttered toast and roasted sweet potatoes or squash.
Ingredients
- 1 whole yellow onion, diced
- 4 clove garlic, minced or grated
- 1 inch ginger, grated
- 1 tsp crushed red chili flakes
- 1 can cream of mushroom soup
- 2 cup frozen spinach
- 1 tsp kosher salt
- 1 tsp ground black pepper
- 1 tbsp fresh lemon juice
- 3 to 4 whole egg
- 2 tbsp olive oil
- to taste sweet potato or butternut squash, diced, roasted
- to taste toast
Equipment
large skilletlid
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