Boiled eggs with spinach is a bright, protein-rich plate built on two humble ingredients done right. Eggs pressure-cook to tender perfection, while a whole pound of spinach wilts in garlicky olive oil with mustard seeds, almonds, and chili flakes. Simple, nourishing, and ready in 25 minutes.
Boiled Eggs with Spinach
(Total Time: 25 MIN| Serves: 2)
Ingredients:
1 lb (454 g) spinach, chopped
4 large eggs
1 tbsp (15 ml) olives
3 tbsp (45 ml) olive oil
1 tbsp (15 ml) butter
Spices:
1 tbsp (15 ml) mustard seeds
1 tbsp (15 ml) raw almonds
½ tsp chili flakes
½ tsp sea salt
Directions:
- Rinse the spinach thoroughly under cold running water and drain in a large colander. Set aside.
- Plug in the instant pot and pour in three cups of water in the stainless steel insert. Add eggs and close the lid. Adjust the steam release handle and press the ‘’Manual’’ button. Set the timer for 4 minutes and cook on high pressure.
- When done, press the ‘’Cancel’’ button and perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position. Carefully, open the lid and transfer the eggs into ice cold water.
- Clean and pat dry the insert with a kitchen towel and place in the pot. Grease with some olive oil and press the ‘’Sauté’’ button. Add spinach and cook for 2-3 minutes, stirring occasionally.
- Now, stir in one tablespoon of butter and season with salt and chili flakes. Mix well and cook for one minute.
- Turn off the pot and sprinkle with nuts.
- Gently peel and slice each egg in half, lengthwise. Transfer to a serving plate and add olives.
- Optionally, serve with sliced avocado and drizzle with some more olive oil.
Per Serving(Calories 414| Total Fats 36.8g | Net Carbs: 4.1g | Protein 17.7g |Fiber: 5.1g)
Pro Tips
- Transfer the eggs straight into ice-cold water after cooking — that's what makes them peel cleanly and stops the yolks from overcooking.
- Clean and dry the insert before sautéing the spinach; leftover cooking water makes the greens spatter and steam.
- A pound of spinach cooks down dramatically — 2–3 minutes of sautéing is all it needs before the butter and chili flakes go in.
- The mustard seeds and raw almonds sprinkled at the end add the crunch and pop that make this simple dish feel complete.
Frequently Asked Questions
How do I get perfectly boiled eggs?
Four minutes on high pressure in the Instant Pot, then an ice bath. For firmer yolks, add a minute; for jammy, subtract one.
Is this dish keto?
Yes — 36.8g of fat and just 4.1g net carbs per serving, with 17.7g of protein to keep you full.
Can I use frozen spinach?
Fresh is much better here — the recipe's texture depends on freshly wilted leaves. If using frozen, thaw and squeeze out all the water first.
What can I serve with it?
Sliced avocado and an extra drizzle of olive oil are the recipe's suggestions, and both play beautifully with the chili-spiced greens.
Recipe Card
Ingredients
Method
- Rinse the spinach thoroughly under cold running water and drain in a large colander.
- Set aside.
- Plug in the instant pot and pour in three cups of water in the stainless steel insert.
- Add eggs and close the lid.
- Adjust the steam release handle and press the ‘’Manual’’ button.
- Set the timer for 4 minutes and cook on high pressure.
- When done, press the ‘’Cancel’’ button and perform a quick pressure release by moving the pressure valve to the ‘’Venting’’ position. Carefully, open the lid and transfer the eggs into ice cold water.
- Clean and pat dry the insert with a kitchen towel and place in the pot.
- Grease with some olive oil and press the ‘’Sauté’’ button.
- Add spinach and cook for 2-3 minutes, stirring occasionally.
- Now, stir in one tablespoon of butter and season with salt and chili flakes.
- Mix well and cook for one minute.
- Turn off the pot and sprinkle with nuts.
- Gently peel and slice each egg in half, lengthwise.
- Transfer to a serving plate and add olives.
- Optionally, serve with sliced avocado and drizzle with some more olive oil. Per Serving(Calories 414| Total Fats 36.8g | Net Carbs: 4.1g | Protein 17.7g |Fiber: 5.1g)
