You found one of the best keto spinach eggs recipes. Read on to find out how to make it.
Keto Spinach Eggs with the Best Yogurt Butter Topping
While following the keto diet, like eggs will save many of your meals. Because eggs are indispensable for this diet, thanks to their low carb content, healthy fat content, and vitamins they have.
Now we know that eggs are keto friendly and rich in nutrients. But it is so perfect that in addition to all these features, it is also quite assertive in keeping you full for a long time.
What about vegetables? Many people skip the vegetable step when following the keto diet because they have to get protein and fat. This is not true for your digestive and immune systems because the keto diet allows a lot of vegetables. That includes spinach, which is part of this recipe.
When you see these ingredients together, you may think “this is a great keto breakfast idea”. But it’s not just a breakfast, you can also think of this recipe as brunch, lunch, or dinner and share it with all family members.
Below you will find a step-by-step recipe for this incredibly delicious dish. Try this egg recipe fortified and flavored with yogurt, spinach, and butter. You will thank us later.
Keto Spinach Eggs Recipe (4 Servings)
Net Carb: 4g
Total Fat: 21g
Spinach (3 cups)
Egg (4 medium)
Olive oil (3 tbsp)
Water (2 oz)
Onion (1 medium)
Salt and pepper to taste
Greek yogurt (3 tbsp, strained)
Butter (2 tbsp)
Sumac (1 tsp)
Recipe – 10min prep / 20min cooking time
Start by straining Greek yogurt.
Place a wire strainer over any large mixing bowl.
Lay several layers of paper towels over the strainer.
Put 5 tbsp Greek yogurt on a paper towel.
Now put them in the fridge.
The water in the yogurt will be filtered through the paper towel and slowly flow into the container below, thus the yogurt will drained and become solid.
Recommendation: Keep the yogurt in the refrigerator for at least 4-5 hours to drain. During this time, replace the very wet paper towel with a new one once.
At the end of 4-5 hours, take the dried and solidified yoghurt on a clean plate, mix it with a wooden spoon and keep it aside to use as topping.
Clean the fresh spinach thoroughly, wash them and drain the water.
Chop them finely and keep them aside.
While the spinach is waiting, finely chop the onion.
Preheat a wide-bottomed skillet.
Add the olive oil and after the olive oil heats up, add the onions and fry them.
When the onions start to fry, add the spinach.
Let it simmer for 3-5 minutes.
Add water to it and when the water boils, cook the spinach on low heat for 5 minutes.
Tip: By the end of the time, the spinach should have absorbed all the water. If there is still water in it, continue boiling it.
After the spinach has completely absorbed the water, add salt and pepper.
Make room for 4 eggs in a round shape on the spinach.
Carefully crack the eggs on these wholes.
Cover the lid of the skillet, reduce the heat and cook for another 3-4 minutes.
Meanwhile, bring a small pan to start preparing the topping.
Preheat the pan and add the butter.
Add sumac to the melted butter and fry for a minute.
Pour the butter sauce over the spinach eggs.
Then place 2 tbsp of strained yogurt on it at intervals.
Recommendation: You can also use frozen spinach instead of fresh ones, but if you have the chance to use fresh ones, choose them for full flavor.
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