Baked Eggs with Yoghurt and Chilli Butter



 

 

 

 

Most days my lunches are pretty standard - leftovers or sandwiches or sandwiches made with leftovers, but some days I push the boat out.

 

 

 

Baked Eggs with Yoghurt and Chilli Butter

slightly adapted from here

Serves 1

 

1 small head of curly endive (chicory or you can use escarole) washed and roughly chopped

1 tablespoon olive oil

Sea salt flakes

2 eggs

1/4 cup Greek yoghurt

1/2 clove garlic, crushed

2 tablespoons unsalted butter

Pinch dried chilli flakes

Pinch smoked paprika

2 sage leaves, finely shredded

 

Preheat the oven to 150C.

 

Heat the oil in a frying pan over medium heat, add the endive and a good pinch of salt and cook, stirring, for about 5 minutes until wilted and most of the liquid has evaporated. Spoon it into a small, shallow ramekin. Break the eggs on top and bake in the oven for 10 - 15 minutes, until the whites are set.

 

Meanwhile, mix the crushed garlic and yoghurt together in a small bowl with a pinch of salt. Set aside.

 

Melt the butter in a small saucepan and add the chilli flakes and smoked paprika. Once the butter starts to foam and the sage and cook for a minute or so to infuse the butter. Remove from the heat.

 

Once the eggs are cooked, take them out of the oven and dollop a big spoon of garlicky yoghurt on top of the eggs. Pour the hot chilli butter over the yoghurt and eggs.