I made this surprisingly easy but fantastically exotic brunch item with our CSA with arugula and then spinach. Twice in one weekend in fact! I must confess, I really dislike Greek yogurt, and can only tolerate the FAGE brand because it doesn’t taste like chalk. Despite my aversion to Greek yogurt–I even loved this dish! Highly recommend! You can get Ottolenghi’s recipe here.
Ottolenghi‘s method for baking eggs on top of a bed of sauteed greens is genius. All you need to do is preheat the oven to 300 degrees, sautte greens, place them in an oven safe dish, make space for eggs, and bake the eggs for about 15 to 20 minutes. You can do this with beans too. A great way to make a light brunch.Pin It