Creamed Spinach with Soft-Fried Egg

Why potato instead of flour? Most creamed spinach recipes use a flour-based sauce to get that silky texture. This version uses a small cooked potato instead — blended into the spinach with milk, it creates the same velvety creaminess without any refined starch. It is a simple whole-food swap that makes this recipe naturally appropriate for babies from 8 months, and just as delicious for the whole family.

Instructions

1Bring a small saucepan of water to a boil. Add the diced potato and cook for 10 to 12 minutes until very tender. Drain and set aside.
2Meanwhile, melt the butter or ghee in a large skillet over medium heat. Add the onion and cook for 5 to 6 minutes until soft and translucent. Stir in the garlic and cook for another 30 seconds until fragrant.
3Add the spinach a handful at a time, stirring until completely wilted. Cook for another 1 to 2 minutes. If there is excess liquid in the pan, allow it to evaporate or gently squeeze the spinach before blending — this is the key to a creamy rather than watery result.
4Transfer the spinach mixture to a blender or use an immersion blender. Add the cooked potato, milk, and nutmeg. Blend until completely smooth and creamy. Return the mixture to the skillet and warm gently for 1 to 2 minutes. Season with salt and pepper if serving older children or adults.
5For babies and young toddlers, cook the eggs until both the whites and yolks are fully set. For older children and adults, cook sunny-side up or over easy if preferred.
6Spoon the warm creamed spinach into bowls and top each serving with an egg. Serve immediately.

Serving Suggestions

Buttered sourdough toast for dipping
Soft roasted potatoes alongside
Fresh avocado slices
Sliced tomatoes

Adaptations by Age

Age	How to serve
8–12 months	Use coconut milk instead of whole milk. Omit salt. Ensure the egg is fully cooked. Finely chop or mash the egg into the spinach before serving.
12 months+	Use whole milk. Cut the egg into small pieces and serve with the creamed spinach and buttered toast for dipping.
Family	Serve with toast, avocado, and sliced tomatoes. Adults can enjoy a runny yolk if preferred.

Storage

🧊 Creamed Spinach

Up to 2 days in an airtight container in the fridge. Reheat gently over low heat, adding a splash of milk if needed.

🍳 Eggs

Cook fresh just before serving. Do not store cooked eggs with the spinach.

Making it Fun

🥚 The egg on top — letting baby see the egg sitting on the green spinach before mixing it in is a great way to introduce them to the visual of the dish. Babies who see their food before it is mixed are more likely to accept new textures and colors.

🍞 Toast soldiers — for toddlers, serve with thin strips of buttered sourdough toast for dipping into the creamed spinach. It turns breakfast into an interactive meal and is one of the best ways to get more greens in.

🌿 The color moment — the vivid green of blended spinach is striking and beautiful. Let your baby look at it before serving. Children who are exposed to colorful whole foods early are more likely to accept a wide range of vegetables as they grow.

Why This Nourishes

🩸

Iron

Spinach is a good source of non-heme iron — best absorbed alongside vitamin C from tomatoes or lemon juice

🧠

Choline

From the egg — one of the most important nutrients for brain development and memory formation in the first years of life

👁️

Vitamin A

Spinach is rich in beta-carotene which the body converts to vitamin A — supports vision, immune function, and skin health

🦴

Calcium

From both spinach and milk — essential for bone development and muscle function in rapidly growing babies

⚡

Healthy Fats

Butter or ghee and egg yolk provide fat-soluble vitamins A, D, E, and K that support brain development and immune function