Spring green baked eggs with feta yoghurt
A spring breakfast or brunch to celebrate the season's vegetables!
Servings: 2
Ingredients
- A piece of butter around 10g
- 1 leek
- 1 small clove of garlic
- A handful of mixed chopped soft herbs dill, chives, parsley and mint work well
- 100 g fresh spinach rinsed
- 65 g frozen peas
- 70 g crème fraiche
- ¼ lemon zested
- 4 eggs
- 100 g yoghurt
- 30 g feta
- Pinch of za'atar
Instructions
- Finely slice the white part of the leek and rinse to remove any grit. Melt the butter in a deep-sided frying pan and once hot, add the leek slices and sauté until softened which should take around 5 minutes. Season with some salt.
- Crush the garlic and add to the leeks along with the chopped herbs. Stir briefly then add the spinach - it will seem like a lot! It will be easier to add it in batches, stir with the warm leeks and cover with a lid for it all to wilt.
- When the spinach is all wilted and everything is easier to stir again, add the peas and half of the lemon zest. Stir in the crème fraiche and add some salt.
- Make four rivets in the leek and spinach mixture and carefully crack in the eggs. season the egg whites then cover the pan with the lid and leave to steam on low heat for 10 minutes, checking regularly to make sure the eggs don't overcook.
- Meanwhile, crumble the feta into a bowl and smooth with the back of a spoon until creamy. Gradually add the yoghurt while stirring to ensure it is relatively smooth then season and add the remaining lemon zest.
- Once the eggs whites are cooked and opaque and the egg yolks are still runny, remove from the heat and sprinkle with some leftover chopped herbs and some za'atar. Serve the yoghurt.