Whole30 Creamed Spinach Breakfast with Jammy Eggs

Jammy Eggs on a Bed of Creamed Spinach. Talk about a leftover! One of my favorite thing of Whole30 cooking is that extra protein and vegetables at night make a fantastic breakfast and a great lunch to-go the next day. Have you ever had a jammy eggs? They are life changing and the simple technique below will quote possibly change how you make eggs in the morning.

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Creamed Spinach Breakfast with Jammy Eggs (Whole30)

  • Author: nocrumbsleft
  • Prep Time: 5 min
  • Cook Time: 15 min
  • Total Time: 20 min


This recipe is the perfect way to turn leftovers into an incredible Whole30 breakfast!


For the Creamed Spinach:

  • 4 Tbsp clarified butter
  • 1 cup of finely chopped onions
  • 1 tsp salt, divided
  • ¼ tsp black pepper
  • 3 cloves garlic, pressed
  • 16 ounces spinach
  • 4 Tbsp chicken stock
  • 1/41/2 cup coconut cream
  • ¼ tsp red pepper flakes
  • 1 Tbsp arrowroot
  • 1 Tbsp cold water
  • 1 Tbsp coconut milk
  • ¼ tsp red pepper flakes
  • 1 Tbsp lemon juice


Make Jammy eggs:

In a medium sized pot, bring water and 1 tbsp salt to a boil. Once boiling, gently place eggs in the water.  Cook for 7 ½ minutes.

Remove from water with slotted spoon and place immediately into an ice bath for 1 minute.   Remove from ice bath and gently peel.

Heat the leftover creamed spinach.

Make a simple salad of arugula and marinated onion oil.  Assemble your plate with creamed spinach, jammy eggs, the salad and top with Marinated Red Onions MAGIC ELIXIRSâ„¢

Make Creamed Spinach:

In a Dutch oven, over medium heat, melt 4 tbsp of clarified butter. Add onions, ½ tsp salt, ¼ tsp pepper. Sauté for 5 minutes. Add the garlic and cook for 1 minute.

Start adding ½ the spinach and allow to wilt. Then add the second ½.  The spinach should be wilted in about 3 minutes.

Turn the heat down to low. Add the chicken stock and ½ tsp salt.  Then starting with 1/4 cup of the coconut cream, add it to the dutch oven and stir to combine. If needed, add more up to 1/2 cup.

In small bowl, make a slurry from arrowroot and 1 Tbsp of cold water. Then add 1 Tbsp of coconut milk to it and stir. Add to the pot and stir.

Remove Dutch oven from heat and transfer spinach mixture to blender or food processor. Pulse a couple of times, leaving some texture.

Transfer back to pot on low heat. Add red pepper flakes, lemon juice and stir.

9 thoughts on “Whole30 Creamed Spinach Breakfast with Jammy Eggs

  1. Keep looking for your creamed spinach and all I get is left over creamed spinach

    1. I found the creamed spinach in the pre grass fed beef recipe 🤗

  2. Also wondering about creamed spinach recipe

    1. Found the creamed spinach recipe under the pre grassfed beef recipe 😊

  3. This morning for breakfast I ate pan fried white and sweet potatoes and chopped Brussel sprouts topped with marinated onions and jammy eggs. It was yummy. Thanks so much for the marinated onion recipe and introducing us to jammy eggs.

    1. you’re welcome! So glad you enjoyed it.

  4. holy moly, this creamed spinach is amazing. How long to leftovers last in the fridge?

    1. You won’t even have to worry about that because you’re going to eat it so quickly… The barely makes leftovers because everyone eats it

  5. Can you skip the food processor step in the creamed spinach? Mostly I’m just lazy…wondering if it makes a huge difference?

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