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