Green eggs with dressing
This comforting egg dish has a delicious Greek yoghurt and cream filling with a hint of chilli – the ideal hearty weekend breakfast
SERVES
2
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
10
MINUTES
Ingredients
2 eggs
1kg spinach
1 medium onion, finely chopped
150ml single cream
100g Greek yoghurt
pinch of nutmeg
sea salt
black pepper
50g butter
rapeseed oil
For the dressing:
1 small red chilli, deseeded, finely diced
1 small red onion, finely sliced
1 tbsp cider vinegar
pinch of sea salt and black pepper
small handful of herbs, chopped (parsely, dill and chives)
Method
To make the dressing, simply stir together all the ingredients in a small bowl until well combined, leave in the fridge while you make the rest of the dish, allowing the onion to soften in the vinegar in a medium sized pan.
Wilt the spinach over a medium heat with a splash of water and a pinch of salt. When it has wilted down all the way, remove from the pan and squeeze as much water as you can out of it by pressing it in-between two kitchen towels. Leave to the side. In a medium shallow pan, cook the onion over a medium/high heat with a little oil and butter.
When the onion has softened, add back the spinach along with the cream.
Season lightly with salt, pepper and a little grated nutmeg. The cream will thicken nicely at which point make two wells in the mixture and crack the eggs in. Season the eggs and let them bubble away in the mixture until they are cooked to your liking.
Serve with the dressing spooned over, a few dollops of yoghurt and plenty of fresh herbs scattered on top.
