Wednesday, 5 August 2015

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.


  1. I'm stealing this and running with it!!! Your photography is just so beautiful :) Jan x

  2. This looks like the perfect protein packed lunch! Yes please!

  3. Now this is a meal worthy of proper lunching! I cannot wait to try it, and to plunder the awesome veggie depths of my copy of 'Plenty', recently revived after months in storage :)

  4. it's yummyy...................
    thanks for the tips :)

  5. wow, it looks delicious. i want. :)