Skillet Eggs with Leeks and Spinach

Hy husband kindly volunteered himself to join me in my new eating plan.  He has been a good sport about for the most part.  Somewhere around the 6th salad eating kind of became a chore for him and honestly I had to agree.  But again I was not shooting for exciting, I was shooting for easy.  He got that but when he ran across this recipe in Men’s Health and took matters into his own hands and took charge of dinner.

skillet eggs with leeks and spinach

Skillet Eggs with Leeks and Spinach
Recipe Type: Entree
Prep time: 10 mins
Cook time: 15 mins
Total time: 25 mins
Serves: 2
  • 2 thinly sliced leeks
  • 2 tbsp olive oil
  • finely chopped garlic clove
  • pinch of salt
  • 8 cups spinach, chopped
  • 4 eggs
  • Sriracha (optional)
  1. In a large skillet, saute 2 thinly sliced leeks in 2 Tbsp olive oil.
  2. Add a finely chopped garlic clove and a pinch of salt and cook until fragrant.
  3. Stir in 8 cups spinach. Cook until the greens wilt; season with more salt and some pepper.
  4. Crack in 4 eggs, put the lid on, and cook over low heat until the eggs are lightly set.


Sauteed leeks and spinach with eggs baked on top.  A satisfying dinner that fit the plan, the vegetables were hearty and the eggs were a nice break from chicken/beef as a lean protein.  Bonus that it is quick enough for a weeknight meal.  And of course Sriracha makes everything better.


  1. Jane says:

    That does look so good, and a good way to use lots of spinach! 🙂 I love me some sriracha, yum! I need to join you on your SB plan I’m thinking …

  2. Kimberly says:

    I love egg dishes like this. Can’t wait to try it when we get some leeks in the CSA. My husband doesn’t like leeks but if I disguise it with spinach and eggs (two of his favorite foods believe it or not), he just may be in.
    Found you through foodbuzz and look forward to reading more posts! 🙂

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