5-Minute Spinach & Feta Eggs

5 Minute Spinach and Feta Eggs | Paleo, healthy, gluten-free, nutrient-dense, quick and easy breakfast! | Whole-Fed Homestead

Spinach and Feta Eggs are my new obsession.

We eat a lot of eggs on the homestead. Raising our own laying hens is so rewarding- they’re such characters, and the eggs that they produce are worlds above anything store-bought. There’s nothing like gathering an egg and cracking it – still warm- into the pan. This is what homesteading is all about!

It’s really too bad that egg yolks got a blacklisted all those years ago- they aren’t the evil cholesterol bombs that people think they are. In fact, the yolk is where all the good stuff is, especially if they’re from pastured-raised hens. I won’t go into detail on how good they are, because literally you could write a book about the wonder that is an egg.

So if you’re throwing away your yolks- stop it, just stop it! And read this book: Eat the Yolks by Liz Wolf.

5 Minute Spinach and Feta Eggs | Paleo, healthy, gluten-free, nutrient-dense, quick and easy breakfast! | Whole-Fed Homestead

Karl eats at least four eggs everyday, often plain. And by plain I mean fried in bacon grease and cooked until the edges are brown and crispy and yolk is ever so slightly runny.

I, on the other hand, like my eggs to be adorned. I want them with all the bells and whistles, like loaded with kale and every pork product that exists, or whipped with fried onions and mayonnaise. I like a lot of flavor (and nutrients)… but sometimes I don’t have a lot of time to prepare them, which is why this recipe was created.

I’ve been eating Spinach and Feta Eggs nearly everyday for breakfast. I can’t stop.

5 Minute Spinach and Feta Eggs | Paleo, healthy, gluten-free, nutrient-dense, quick and easy breakfast! | Whole-Fed Homestead

Okay… so this is barely a recipe. I saute some greens, add feta cheese, remove from the pan and then cook the egg. But, I’ve got it down to an exact science, so I’m sharing it with you!

5-Minute Spinach & Feta Eggs Recipe

2 tsp olive oil, divided
2 cups fresh baby greens, such as spinach, kale, or chard (or a mix)
pinch of sea salt
1 Tbs feta cheese
1 or 2 eggs

In a small pan (6″ cast iron skillet works perfectly) warm one teaspoon of olive oil over medium heat and then add in the greens. Use a tongs to keep flipping the greens around, moving the less-cooked ones to the bottom of the pan; do this for about one minute until all the greens have wilted some. Sprinkle on the salt and then the feta cheese and leave it to cook for one more minute.

When you see some of the feta cheese just starting to turn brown where it is touching the pan, use a spatula to scrape the greens and feta from the pan an onto your plate.

Add one more teaspoon of oil to the pan, allow it to heat for a moment and then crack an egg (or two!) into the pan. Sprinkle with salt and cook until desired doneness. I like to cook mine on the first side for about three minutes, until the edges are starting to brown, and then flip it and cook for 30 seconds on the other side to set the yolk.

Place egg on your plate next to the spinach and feta… and enjoy!

Shared on: Our Simple Homestead Blog Hop #41

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