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Italian Spinach with a Poached Egg // The Stylist Quo

Italian Spinach with a Poached Egg

This Italian spinach with a poached egg is a deliciously satisfying and simple side dish for Italian or other classical dishes.
Course Side Dish
Cuisine Italian
Keyword italian, poached egg, spinnach
Prep Time 1 minute
Cook Time 2 minutes
Servings 2 people
Calories 188kcal
Author Chery Malik


  • 10 ounce 10 ounce box frozen chopped spinach, thawed
  • 1 tablespoon olive oil
  • 3 cloves garlic minced
  • 1/4 teaspoon salt
  • 1 egg
  • 1/4 cup shaved or grated Parmesan cheese
  • 1-4 poached eggs you can serve the entire dish with just one poached egg on top, then dish individually after popping the yolk.. or serve a poached egg on top of each individual serving
  • 1 tbsp Shaved Parmesan cheese for garnish


  • Thaw the spinach and squeeze out ALL the excess water. Keep squeezing! Start heating up your saucepan full of acidulated water to poach your eggs.
  • Heat a medium skillet and oil over medium heat. Add the garlic and fry, stirring often, for 1 minute, or until fragrant, being careful not to burn.
  • Add spinach and stir to combine with oil and garlic. Spread out the spinach a bit, leaving an empty center in the skillet. Crack the egg into the empty center, allow to just barely set, then use a spatula to combine well. Lower heat to low and continue to cook and stir until egg is cooked through. Now is a good time to poach the eggs!
  • When ready to serve, add 1/4 cup Parmesan cheese to the spinach mixture and combine well.


Serve immediately. Top each serving with a poached egg or top the entire dish with one poached egg, popping the yolk before placing in individual portions so each dish gets plenty of creamy yolk sauce!


Serving: 2g | Calories: 188kcal | Carbohydrates: 6g | Protein: 12g | Fat: 14g | Saturated Fat: 4g | Cholesterol: 94mg | Sodium: 676mg | Potassium: 821mg | Fiber: 3g | Sugar: 1g | Vitamin A: 13508IU | Vitamin C: 40mg | Calcium: 330mg | Iron: 4mg | Net Carbs: 3g