Easy Recipes

Eggs with Spinach, Leek and Feta


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 tyme

eggs with spinach and leek

  1. Combine the yogurt and feta, add a squeeze of lemon, stir well and set aside.
  2. Melt the butter and oil in a frypan (one with a lid) over low heat. Add leeks and fry until soft.
  3. Stir in the lemon zest and a squeeze of lemon. Add the spinach and stir gently until just wilted.
  4. Make 4 deep indents in the leek mix and gently break an egg into each. Put the lid on the frypan and cook over low heat until the eggs are set.
  5. Spoon yogurt mix over the spinach and eggs. Season with salt & pepper, sprinkle with thyme (or your favourite herbs) and serve with crusty bread.