Recipe: Sunshine Eggs with Spinach

This recipe actually came out pretty darn good! I could not believe it since it seemed too weird.


3 Tbsp olive oil 1 16 oz can spinach, drained 1 3.5 oz can sardines 2 eggs 1 1/2 Tbsp lemon juice 1 Tbsp capers, drained 1 Tbsp Parmesan cheese pepper

About 800 calories

Heat 2 Tbsp olive oil in a pan over medium high. Empty can of sardines into pan and crush the sardines in the bottom of the pan, creating a mash. Cook for a while. Add can of spinach, very well drained. Cook the two together for 8 minutes or until done. Put the spinach-sardine mixture on a plate. Now add 1 Tbsp olive oil on medium high.

Take two eggs and break them over the pan, emptying them carefully into the pan. Now cover the pan and cook for 2-5 minutes, or until the egg has the desired consistency. You want to cook it until it is very well done, almost hard boiled. Take a spatula and remove the two eggs and put them over the spinach mix. Now add the Parmesan, capers, lemon juice and the remaining olive oil from the pan. Add pepper to taste.

This tastes a heck of a lot better than you might think, if you like such dishes, that is.

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6 thoughts on “Recipe: Sunshine Eggs with Spinach”

  1. For a fresher taste, and more nutrition, use a box of frozen spinach, thawed and pressed dry in a towel. For a bit more zip, sprinkle nutmeg over the spinach, mix w/ the fish, before adding the eggs.

    For an even more inneresting presentation, cook the spinach and fish, spread the mixture evenly over the pan, making two “wells,” carefully crack the eggs over the mixture. Cover the pan, and let the steam from the spinach/fish mixture cook the eggs.

    Canned anchovies instead of sardines, gives a nutty, rather than fishy flavor, too. Anchovies just kinda melt…

  2. Spinach is a very cooperative vegetable.
    It goes well in many recipes, even though it sucks if you eat it plain like Popeye.

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