Poached eggs with garlic spinach is the fastest way to turn a bag of greens into a proper meal. Spinach wilts in olive oil with garlic powder, then two eggs set right on top with oregano and rosemary in the Instant Pot. Ten minutes of work, one pan to wash, and a plate that feels quietly luxurious.
Poached Eggs with Garlic Spinach
(Total Time: 15 MIN| Serves: 1)
Ingredients:
7 oz (198.5 g) spinach, chopped
2 eggs
3 tbsp (45 ml) olive oil
Spices:
½ tsp garlic powder
¼ tsp dried oregano
¼ tsp dried rosemary
½ tsp sea salt
Directions:
- Plug in the instant pot and grease the inner pot with olive oil. Press the ‘’Sauté’’ button and add chopped spinach. Season with some salt and garlic powder.
- Give it a good stir and cook for 4-5 minutes, stirring constantly.
- Gently crack eggs and season with dried oregano, rosemary, and the remaining salt. Cook until completely set, about 2-3 minutes.
- When done, turn off the pot and transfer to a serving plate.
- Optionally, serve with a couple of kalamata olives or fresh lettuce.
Per Serving(Calories 531| Total Fats 52.5g | Net Carbs: 3.5g | Protein 16.8g |Fiber: 4.4g)
Pro Tips
- Don't skimp on the olive oil — three tablespoons is what turns the spinach silky rather than watery, and the eggs poach in that fat.
- Cook the spinach until its liquid has genuinely evaporated before the eggs crack in; steamed eggs over a watery base taste disappointingly pale.
- Cover the pot briefly after cracking the eggs if you like firm whites — open cooking leaves the tops barely set, which some people prefer.
- A handful of kalamata olives at the end adds the salty hit the eggs and greens are quietly asking for.
Frequently Asked Questions
Can I use frozen spinach?
Yes, but thaw and squeeze it bone dry first. Frozen spinach releases far more water and will steam the eggs instead of frying them gently.
Are the eggs fully poached?
The whites set completely in two to three minutes while the yolks stay soft; cover the pot an extra minute if you prefer them firmer.
What can I serve alongside this?
Sliced avocado or a few strips of bacon make it a fuller plate, and the garlicky oil from the spinach ties everything together.
Can I scale it up?
Double the spinach easily, but keep the eggs to what fits in one layer — poaching more than four at once gives you uneven results.
Recipe Card
Ingredients
Method
- Plug in the instant pot and grease the inner pot with olive oil. Press the ‘’Sauté’’ button and add chopped spinach.
- Season with some salt and garlic powder.
- Give it a good stir and cook for 4-5 minutes, stirring constantly.
- Gently crack eggs and season with dried oregano, rosemary, and the remaining salt.
- Cook until completely set, about 2-3 minutes.
- When done, turn off the pot and transfer to a serving plate.
- Optionally, serve with a couple of kalamata olives or fresh lettuce. Per Serving(Calories 531| Total Fats 52.5g | Net Carbs: 3.5g | Protein 16.8g |Fiber: 4.4g)
