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)

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

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

Ingredients

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
  • 1/4 –1/2 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

Instructions

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.