Creamed Eggs with Spinach ♥ Recipe

Today's vegetable recipe: A great way to use up leftover Easter eggs, hard-cooked eggs in a cheesy sauce, served over quick-cooked spinach. Beautiful color, hearty enough for supper. Low carb. Weight Watchers 5 points.

Okay, so we tried, we really did. My friend Mary and I spent four hours on Sunday making what we hoped would be beautiful Easter eggs using natural dyes like turmeric and onion skins. Harumph. What did we get? Three dozen outright ugly amateurish-looking Easter eggs.

And what else? Well, yes, three dozen leftover hard-cooked eggs, many already cracked, needing to be used up. Do we share this pain?!!

But whoa, was I ever happy with the first recipe, something created out of 'air' but definitely to be repeated. There's just something magical about the combination of astringent spinach and creamy eggs.

GETTING RID OF LEFTOVER EASTER EGGS If you too have a surfeit of hard-boiled pre-cooked Easter eggs, I've added a collection of cooked egg recipes to this list of Easy Egg Recipes. The recipes are from my own sites but also from other food bloggers, great classic recipes for eggs.

FOR THE CRAFTY SORTS Mary is an artist and her hand-painted Easter eggs are just beautiful, painted on paper mache eggs from Hobby Lobby. For photos, see Easter Eggs on Flickr.

EASTER RECIPES Easter is a big deal for cooks! See all the Easter recipes ideas on Kitchen Parade, my food column, including my favorite recipe for Hot Cross Buns which are traditionally made on Good Friday, Choereg, the traditional Armenian Easter bread, and an Asparagus Custard Tart which I remade last week and loved once again! It uses a commercial pie crust so no pastry skills required.

CREAMED EGGS with SPINACH

Hands-on time: 20 minutes
Time to table: 20 minutes
Serves 4

CREAMED EGGS
1 tablespoon butter
1 small onion, chopped
1 tablespoon flour
1 cup skim milk
2 ounces Gruyere or another good melting cheese
4 hard-cooked eggs, chopped (save a little chopped yolk for garnish if you like)
Salt & pepper to taste

SPINACH
About 4 inches of well-salted water
1 pound fresh spinach (see NOTES), washed very well, stems removed, roughly chopped

CREAMED EGGS In a saucepan, melt the butter until shimmery. Add the onion and cook until just soft. Stir in the flour and let cook a minute. Add the milk slowly -- a tablespoon at a time at first, stirring in each new spoonful before adding the next. Add the cheese and let melt. Stir in the eggs and let warm through. Season with salt and pepper.

SPINACH Bring the water to a boil. Add the spinach, a handful at a time if necessary. Let cook until done, just a couple of minutes. Transfer to a colander to drain.

COMBINE Arrange the cooked and drained spinach in four serving bowls. Top with the creamed eggs. Garnish with a bit of chopped yolk. Serve and savor!

NUTRITION ESTIMATE
Per Serving: 217Cal; 12g Tot Fat; 6g Sat Fat; 235mg Cholesterol; 259mg Sodium; 11g Carb; 3g Fiber; 5g Sugar; 16g Protein; Weight Watchers 5 points

KITCHEN NOTES
For better texture for cooked spinach, start with raw curly spinach rather than the more tender baby spinach that's better for raw salads than for cooking.
If you need to cook the eggs first, I have great luck with this recipe for Perfect Hard-Cooked Eggs.

MORE EGG & SPINACH RECIPES
~ Baked Eggs in Cream with Spinach ~
~ Easy Spinach Nests ~
~ Spinach Soup with Perfect Hard-Cooked Eggs from Kitchen Parade ~

~ more spinach recipes ~
~ more egg main dishes from A Veggie Venture ~
~ more egg main dishes from Kitchen Parade ~

~ more Weight Watchers recipes ~
~ more low-carb recipes ~

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Looking for healthy ways to cook vegetables? A Veggie Venture is home to hundreds of quick, easy and healthful vegetable recipes and the famous Alphabet of Vegetables. Healthy eaters will love the low carb recipes and the Weight Watchers recipes.
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