Why not start your day with Creamed Spinach and Dippy Eggs that are sure to give you the boost of energy you need weekday mornings. Over easy eggs, known as dippy eggs to many Pennsylvanians, are an easy yet nutritious dish to whip up in the morning (or really any time of day you’re craving a yolky meal). This recipe features creamed spinach, adding a rich and decadent touch.
Where Does the Term Dippy Eggs Come From?
The term dippy eggs actually comes from across the pond rather than from the midwest like most Americans believe. This British dish refers to boiled eggs somewhere between soft and medium, where the yolk is still runny but the whites are cooked through. In this form, you can take a slice of toast and dip it into the egg yolk to sop up all the deliciousness. Later, the Pennsylvania Dutch also took on this term in their own dialect. But, besides the UK and the midwest, Canadians will also use the term in certain areas.
Creamed Spinach with Dippy Eggs
Description
A delightful start to your morning with plenty of nutrients.
Ingredients
- 1 – 16 oz container of baby spinach
- 1 shallot, thinly sliced
- 3 cloves garlic, minced
- 1/2 tsp red pepper flakes
- 1 tbsp olive oil
- 1 container of Boursin cheese
- 1/2 cup heavy cream
- 4 eggs
- Salt and pepper to taste
- 1 baguette for dipping
Instructions
- In a large sauté pan, add olive oil, shallot, pepper flakes and garlic and cook over medium-high heat until slightly browned and aromatic.
- Add spinach and cook until wilted.
- Add boursin cheese, heavy cream, and simmer until the cheese is completely melted.
- Using a spatula, make little holes in the creamed spinach to crack each egg into. Turn the heat to low and cover with a lid. Cook for 3-4 minutes or until the egg whites are cooked but the yolks are still runny.
- Serve immediately with a warm and crispy baguette.
Recipe and Styling by Anna Franklin / Photography by Dave Bryce
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