Description
Baked eggs with yogurt and chile. Sophisticated enough for an elegant brunch get together, simple enough to make any day of the week.
Ingredients
- 2 Tablespoons Olive Oil
- 2 cups Mushrooms, Sliced
- 7 cups Fresh Arugula
- 7 cups Fresh Spinach
- 4 whole Eggs
- ¾ cups Greek Yogurt, Plain
- 1 clove Garlic, Crushed
- 4 Tablespoons Butter
- ¼ teaspoons Chili Flakes
- ¼ teaspoons Sweet Paprika
- 6 whole Sage Leaves, Shredded
- Salt To Taste
Preparation
Preheat oven to 300 F. In a large skillet over medium heat add olive oil and mushrooms. Saute until mushrooms are partially cooked (about 5 minutes). Add arugula, spinach and a pinch of salt and continue to saute until mushrooms are fully cooked and greens have wilted (approximately an additional 5 minutes).
Transfer greens and mushrooms to an oven proof dish (I used an oval baker but an 8×8 or similar is fine) and make 4 indentations (like little wells) in the greens. Crack and place one egg in each indentation. Cook in the oven until the white part of the egg is set (approximately 10-15 minutes).
While the eggs are cooking, in a small bowl mix yogurt, garlic and a pinch of salt. Set aside (leaving at room temperature).
In a small saucepan over medium heat, melt the butter and add the chili flakes, paprika and a pinch of salt. Cook until the butter starts to bubble and form a foam. Add the sage and continue cooking for a few more seconds. Set aside.
Remove eggs from the oven and spoon yogurt mixture over the center of the dish and drizzle the chili butter over the top of yogurt and eggs. Serve right away.
Adapted from Plenty by Yotam Ottolenghi.
