| Cook Time | 15 minutes |
| Servings |
people
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Ingredients
- 15 g butter
- 4 eggs
- 1 shallot finely sliced
- 120 g spinach roughly chopped
- 120 g kale roughly chopped
- 60 g frozen peas
- 1 tsp grated nutmeg
- 1 pinch of salt and pepper
- 2 tbsp yogurt
- 1 squeeze of lemon juice
Ingredients
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|
Instructions
- On a medium heat the butter in a frying pan. Add the shallot and cook for 3 minute till soft. Add the spinach, kale, peas, salt, pepper and nutmeg and stirring regularly cook for 2 minutes until the greens have wilted.
- Make 4 gaps in the in the greens and crack an egg into each one. Put a lid on the pan, lower the heat and leave for about 5 mins until the egg whites are cooked.
- Mix yogurt and lemon juice with the water, salt and pepper. Serve the greens and two eggs to each person and top with the yogurt dressing