One-pan creamed spinach with eggs

This pantry-powered dish brings together the decadence of creamed spinach with the comfort of baked eggs. Big flavor with little effort, this recipe requires no chopping and just a handful of staple ingredients: Frozen spinach is combined with cream cheese and garlic powder to create a wonderfully aromatic and silky base for the eggs to nestle and steam within. Covering the eggs while they cook.

• Extra-virgin olive oil
• 2 (10-ounce) packages frozen chopped spinach, preferably thawed
• 1 teaspoon garlic powder (or 1 or 2 garlic cloves, grated)
• Kosher salt (such as Diamond Crystal) and black pepper
• 1 (8-ounce) package cream cheese, at room temperature
• 4 large eggs
• Sourdough toast or crusty bread, for serving

• Heat a medium (10-inch) well-seasoned cast iron or nonstick skillet on medium-high. Drizzle with 1 tablespoon of olive oil and add the spinach. Cover with a lid and cook until it is soft enough to break apart; this should take 2 to 3 minutes if it’s thawed and about 5 to 8 minutes if it’s still frozen. Remove the lid and stir to break up the spinach and cook uncovered until most of the liquid has evaporated but it’s not completely dry, 2 to 4 minutes. Stir in the garlic powder and season with 3/4 teaspoon salt and about 1 teaspoon black pepper.

• Reduce heat to medium. Add the cream cheese and stir well until combined. Cook for 2 minutes until the mixture is warmed through.

• Make a divot for each egg and pour a little olive oil into the hole before adding the egg. (This is easiest to do one divot at a time.) Once you have added all the eggs, cover and cook for 5 to 8 minutes, until whites are just set and yolks are cooked to your liking.

• To serve, drizzle with olive oil and eat immediately, with bread.