Recipes
Eggs with Spinach, Leek and Feta
September 24, 2020
Eggs with Spinach, Leek and Feta
Ingredients
- 1/2 cup Greek yoghurt
- 85g feta cheese, crumbled
- 1 lemon, juice and zest
- 1 tbs butter
- 2 tbs olive oil
- 1 leek, finely sliced
- 200g fresh baby spinach
- 4 eggs
- 1 tsp fresh thyme
Method
- Combine the yogurt and feta, add a squeeze of lemon, stir well and set aside.
- Melt the butter and oil in a frying pan (one with a lid) over low heat. Add leeks and fry until soft.
- Stir in the lemon zest and a squeeze of lemon. Add the spinach and stir gently until just wilted.
- Make 4 deep indents in the leek mix and gently break an egg into each. Put the lid on the frying pan and cook over low heat until the eggs are set.
- Spoon yogurt mix over the spinach and eggs. Season with salt and pepper, sprinkle with thyme (or your favourite herbs) and serve with crusty bread.
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