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Spinach And Eggs

This is an adaptation of a recipe I found in New Mexico Magazine. I like that this dish is simple and easy to make in my small RV kitchen while also being full of flavor and a healthy choice for breakfast or any meal.

The original recipe called for lambsquarters, an edible weed that can be found growing wild almost anywhere except Hawaii, but I do not feel comfortable running around picking weeds from unknown places. So instead I used something easier to find in any grocery store or farm market. You can use any greens you want, fresh or frozen. Cook fresh greens appropriately for the type of greens before starting this recipe.

Poached eggs are very pretty on top of the greens but I usually just do my eggs the quick way and cook them over easy in the same pan I used to cook the greens. The recipe as written is not spicy at all. If you want more spice add more chile powder or offer a bottle of hot sauce on the side so each person can have exactly what they want.


 2 eggs
 2 teaspoons olive oil
 1/4 cup minced onion
 1 clove garlic
 1 teaspoon chile powder
 6 to 10 ounces frozen spinach


In a pan with olive oil saute the onion until softened. Finely chop or press garlic and add to the pan. Cook for about a minute just to mellow the flavor. Add spinach and chile powder, cook until tender and hot all the way through. You can speed up the cooking by adding a few Tablespoons of water and covering the pan to steam the spinach then remove the lid and let the water evaporate a few more minutes. I move the spinach to a plate so I can cook my eggs in the same pan to collect extra flavor but feel free to cook the eggs your favorite way and place on top of the spinach. Sprinkle with a tiny bit of chile powder for garnish and serve.

Serves: 2
Spinach Eggs Olive_Oil Onions Stovetop Photo

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You may notice that some of our recipes do not contain exact measurements for all ingredients. Cooking on the road is an art more than a science. We view each recipe as only a suggestion - a starting point for your own personal creativity.

We aren't usually dealing with food chemistry in these recipes since we aren't baking with leavening, etc., so feel free to use as much or as little of any suggested ingredient. Be creative and imaginative! Substitute the foods you like or have available for the ones in the recipes. And if you find something that turns out well for you, please share it with the rest of us.