When I was a kid, and we were having company over, my Mom would have me clean my room “Mommy Clean.” Which meant to her standards, and very much not to mine. See, I’ve never been very adept at cleaning. This is not to say I’m a slob, or at least I hope I’m not. Or that I’m not learning, because I am. I am saying that I may or may not need someone to check my cleaning job. Like, if I spent 5-6 hours cleaning my apartment, would you call that “rigorous cleaning?” A friend wants to know.
Anyway, I spent this Mother’s Day cleaning my apartment “Mommy Clean” and I actually think I did a good job! See, I can clean, mom! Happy Mother’s Day! (Also, I love you, so much, and you’re the best Mom ever, and I have no idea how you did such a good job with us, but you did and I am the luckiest that you’re my mom!)
With my big plans to clean this weekend, I needed quick, simple meals that required minimal dishes. This is one of those. It only uses one skillet, but the amount of flavor that comes out of that one skillet is unbelievable. Simple, delicious, minimal cleaning. This is what I need in my life.
Start the clock, we’ll be done in 15 minutes. Let’s go!
Start with olive oil and garlic. How many times have I said that? Never mind.
When that is fragrant, add a whole bunch of spinach to the pan. I used bagged spinach, and used the entire bag, because spinach cooks down a lot.
Toss the spinach around a bit so it’s coated in the garlic and olive oil, and cover with a lid–an ill-fitting one if you have it! Just kidding. A fitted lid is better, but, you know, do what you can.
Let the spinach steam down, stirring occasionally, until it is completely wilted. Season with salt and pepper then squeeze half a lemon’s juice over the spinach and toss to combine. Transfer to a plate and wipe the skillet out with a paper towel.
Next, spray the pan with cooking spray and fry two eggs until the whites are set but the yolks are still runny.
When they are done, put them on top of the spinach. Squeeze a little more lemon on top of the whole thing for extra zing. Then, take a fresh baguette and tear a big piece off of the end. Everything is better with a crusty baguette.
Simple ingredients, simple preparation, incredible results. The egg yolks are broken and create a rich, luxurious sauce that mixes perfectly with the garlicky, lemony spinach.
An entire meal using only one skillet and one plate. We’re finished in under 15 minutes, and our apartments are just as clean as they started. Do you like how I pulled you into this? I do!
Happy Mother’s day to all you moms out there. You do something that is so incredible, and I’m sincerely impressed. And grateful. And to my mom, well, you’re the most incredible. And I love you more’n my luggage!
Here’s the recipe!
Garlic Spinach with Fried Eggs
- 1 tablespoon olive oil
- Pinch red pepper flakes
- 1 bag of spinach
- salt and pepper
- 1 lemon
- 2 eggs
- Crusty bread for serving
- Heat olive oil in a large skillet over medium-high heat. Add garlic and cook until fragrant, about 1 minute. Add a pinch of red pepper flakes, then add spinach and toss to coat in olive oil. Cover with a lid and let steam, stirring occasionally, until wilted. Season with salt and pepper and squeeze a lemon over the spinach, then toss. Transfer to a plate and wipe out the skillet.
- Spray the skillet with cooking spray and crack two eggs into the skillet. Cook until the whites are almost set, then carefully flip to finish cooking. Carefully plate on top of the spinach.
- Serve with crusty french bread to soak up all the garlic, lemony, eggy goodness!