The amount of meat I have been eating, basically moving from one BBQ to the next over the past few days, required a little spinach based brunch this morning. I flicked through Plenty by Ottolenghi looking for inspiration, and came across a lovely little recipe for baked eggs in rocket that I adapted to suit what I had. Wilted spinach and wild garlic, with eggs baked in the oven, then drizzled with hot chilli and sage butter and a dollop of garlicky yoghurt. Sitting in the sunshine in my little yarden this morning was a pretty delightful way to start the day...
Heat a frying pan with a little olive oil, add a few large handfuls of spinach, a handful of rocket, some torn wild garlic and a pinch of salt and wilt until all the water has bubbled away. When it is ready scoop it all into an oven proof bowl and make two little wells, crack a free range eggs into each and bake in the oven at 150°C for 10-15 minutes until the egg whites are cooked.
While the eggs are cooking mix up a few tablespoons of yoghurt with a pinch of salt and half a clove of crushed garlic. Then melt about 20g of butter, add half a teaspoon of chilli flakes and a few shredded sage leaves, cook for a few minutes until it bubbles.
When the eggs are ready dollop on the yoghurt and then pour the spicy sage butter over everything. It made a delicious little brunch sitting in the sun. The eggs were soft and runny with lovely wilted greens, a tangy fresh yoghurt and warm spicy buttery juices mingling into everything.