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!

0 out of 5 stars(0) Rate this recipe

Vegetarian

Serves2
CourseBrunch
Prepare5 mins
Cook10 mins
Total time15 mins

Please note that while we take every care to ensure the product and recipe information displayed on our website is correct, in the event that a product is unavailable, alternatives may be displayed and/or a substitution may be given. This may affect the nutrition and allergen information, therefore if you have any allergy or intolerance, please ensure you have reviewed the product label to ensure it is suitable for you to consume.

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.