Creamed Eggs with Spinach ♥ Recipe

Creamed Eggs with Spinach | Low-carb, high-protein, Weight Watchers PointsPlus 5 |
Today's easy-easy eggs-with-spinach recipe: A great way to use up leftover Easter eggs, hard-cooked eggs in a cheesy sauce, served over quick-cooked spinach. Beautiful color, hearty enough for supper. Low carb, high protein and for Weight Watchers, just PointsPlus 5.

BACK IN 2009: Okay, so we tried, we really did. My friend Mary and I spent four hours on Sunday making what we hoped would be beautiful Easter eggs using natural dyes like turmeric and onion skins. Harumph. What did we get? Three dozen outright ugly amateurish-looking Easter eggs. And what else? Three dozen leftover hard-cooked eggs, many already cracked, needing to be used up. Anyone here share this pain?!!

But whoa, was I ever happy with the first recipe, something created out of "air" but definitely to be repeated. There's just something magical about the combination of astringent spinach and creamy eggs.

GETTING RID OF LEFTOVER EASTER EGGS If you too have a surfeit of hard-boiled pre-cooked Easter eggs, I've added a collection of cooked egg recipes to this list of Easy Egg Recipes. The recipes are from my own sites but also from other food bloggers, great classic recipes for eggs.

FOR THE CRAFTY SORTS Mary is an artist and her hand-painted Easter eggs are just beautiful, painted on paper mache eggs from Hobby Lobby. For photos, see Easter Eggs on Flickr.

EASTER RECIPES Easter is a big deal for cooks! See all the Easter recipes ideas on Kitchen Parade, my food column, including my favorite recipe for Hot Cross Buns which are traditionally made on Good Friday, Choereg, the traditional Armenian Easter bread, and an Asparagus Custard Tart which I remade last week and loved once again! It uses a commercial pie crust so no pastry skills required.

"I adore it! It's SO good." ~ Anonymous


Hands-on time: 20 minutes
Time to table: 20 minutes
Serves 4 but easily adapted for one or two or a houseful of hungry Easter bunnies

1 tablespoon butter
1 small onion, chopped or 4 scallions, chopped
1 tablespoon flour
1 cup skim milk
2 ounces Gruyere or another good melting cheese
4 hard-cooked eggs, chopped (save a little chopped yolk for garnish if you like)
Salt & pepper to taste

About 4 inches of well-salted water
1 pound fresh spinach (see NOTES), washed very well, stems removed, roughly chopped

Extra yolk, crumbled

CREAMED EGGS In a saucepan, melt the butter until shimmery. Add the onion and cook until just soft. Stir in the flour and let cook a minute. Add the milk slowly -- a tablespoon at a time at first, stirring in each new spoonful before adding the next. Add the cheese and let melt. Stir in the eggs and let warm through. Season with salt and pepper.

SPINACH Bring the water to a boil. Add the spinach, a handful at a time if necessary. Let cook until done, just a couple of minutes. Transfer to a colander to drain.

TO SERVE Arrange the cooked and drained spinach in four serving bowls. Top with the creamed eggs. Garnish with a bit of chopped yolk. Serve and savor!

For better texture for cooked spinach, start with raw curly spinach rather than the more tender baby spinach that's better for raw salads than for cooking.
If you need to cook the eggs first, I have great luck with this recipe for Perfect Hard-Cooked Eggs.
Even good parmesan isn't really a good "melting" cheese, it makes for a rough, grainy sauce instead of a creamy-silky one. It still tastes good though!

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Still Hungry?


~ Baked Eggs in Cream with Spinach ~
~ Easy Spinach Nests ~
~ How to Make a Spinach Omelet ~
~ more spinach recipes ~
from A Veggie Venture

~ Spinach Salad with Warm Bacon Dressing ~
~ Spinach Soup with Perfect Hard-Cooked Eggs ~
~ Bacon & Egg Breakfast Bake ~
~ more spinach recipes ~
~ more egg recipes ~
from Kitchen Parade, my food column

Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
© Copyright Kitchen Parade 2009 & 2015 (repub)
Alanna Kellogg
Alanna Kellogg

A Veggie Venture is home of "veggie evangelist" Alanna Kellogg and the famous asparagus-to-zucchini Alphabet of Vegetables.


  1. Such an easy recipe! Thanks, A

  2. awesome idea! i'm sure there are so many things you can do with leftover eggs!

  3. I love spinach! I might try this with tofu instead of eggs...

  4. My dad was told to eat spinach and kale to help stabilize his macular degeneration. He didn't because he liked the spinace with chopped hardcooked egg on it and no one would cook it for him.
    I don't ever remember Mom cooking spinach with chopped eggs on it. I remember her cooking spinach, draining it and then drizzling lemon juice over with butter, salt and peer. Still my very favourite way to enjoy spinach....well that and spinach quiche pie every year at the Rennaissance Fair here in Minnesota....first stop after the popover booth.......

  5. AnonymousMay 15, 2012

    I recently decided to become a vegetarian. I live with a meat eater that does the shopping, so I'm having to get creative with my food by cooking. I just made this, and I adore it! It's SO good.

  6. This comment has been removed by a blog administrator.

  7. I am a novice. Could this recipe work with kale? Do you have some good ideas for kale use? Thanks for your wonderful blog!

  8. Judy ~ Yes, kale would work beautifully. It might need to cook a bit longer, just keep pulling a ribbon out until it tastes good and has the texture you like. It was here,, where I wrote about cooking kale in boiling water, it’s my favorite way. Just don’t skimp on the salt.

    As for more kale recipes, look for the link in the top righthand corner of the site called “Alphabet of Vegetables” — that’s your starting point for all the vegetable-by-vegetable recipes on A Veggie Venture. It’s especially good for novices! : - )

    Thanks for following A Veggie Venture!


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Thank you for taking a moment to write! I read each and every comment, for each and every recipe, whether a current recipe or a long-ago favorite. If you have a specific question, it's nearly always answered quick-quick. ~ Alanna