Garlic yogurt spinach with soft eggs & spiced butter

Name: Garlic yogurt spinach with soft eggs & spiced butter
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Yield: 2
Ingredients: 260 g pack Essential Spinach, washed and left damp; 200 g No.1 Natural Strained Greek Yogurt; 1 clove/s garlic, crushed; 4 British Blacktail Free Range Large Eggs; 40 g unsalted butter; 1 tsp Cooks’ Ingredients Pul Biber; 1 tsp cumin seeds; ½ unwaxed lemon, zest; 2 slice/s Toasted sourdough or similar, to serve

Get your greens in a new way. This recipe is inspired by Cilbir, a Turkish classic with poached eggs, yogurt and spiced butter. It’s perfect for brunch – just don’t forget the toast!

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Vegetarian

Serves2
CourseBrunch
Prepare5 mins
Cook10 mins
Total time15 mins

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Ingredients

260g pack Essential Spinach, washed and left damp
200g No.1 Natural Strained Greek Yogurt
1 clove/s garlic, crushed
4 British Blacktail Free Range Large Eggs
40g unsalted butter
1 tsp Cooks’ Ingredients Pul Biber
1 tsp cumin seeds
½ unwaxed lemon, zest
2 slice/s Toasted sourdough or similar, to serve

Method

Put the spinach into a large saucepan, then cover and cook briefly until wilted. Drain. When cool enough to handle, squeeze as much water out as possible.
Chop the spinach and put into a bowl. Add the yogurt and garlic, then season and mix to combine thoroughly.
Place the eggs into a pan of boiling water and boil for 5 minutes 30 seconds. Plunge into cold water and cool a little. Carefully peel the warm eggs and place onto a chopping board.
Melt the butter in a small frying pan with the pul biber, cumin, lemon zest and a generous pinch of sea salt flakes. Gently cook until it smells nutty, with a reddish-golden colour.
Divide the creamy spinach between 2 plates, cut the eggs in ½, taking care to catch the still-runny yolks, and place on top. Spoon over the spiced butter and serve with a side of toast for dipping.