Baked Eggs With Winter Greens, Yoghurt & Chilli Oil

  • 20 min
  • Easy

We love it as a weekend dish, cooked for brunch and served with delicious fresh cold-pressed juices.

Ingredients
Ingredients

(SERVES 2)

EGGS

120g purple sprouting broccoli
1 onion, halved and finely sliced
1 clove garlic, finely chopped
1 tsp ground coriander
200g rainbow chard, sliced into ribbons
4 organic eggs

YOGHURT

50ml natural yoghurt
½ clove garlic, crushed
a squeeze of lemon juice

CHILLI OIL

50ml olive oil
1 small red chilli, very finely sliced

TO SERVE

handful fresh coriander, roughly chopped

Preheat the oven to 170°C

Bring a pan of salted water to the boil and blanch the purple sprouting broccoli for 2-3 minutes until tender. Drain and keep to one side.

Heat a little oil in a frying pan and add the sliced onion. Sweat for 5 minutes until softened and translucent. Stir in the garlic and ground coriander and cook for 1 minute more. Add the rainbow chard along with a couple of tablespoons of water and stir over the heat until the chard has just wilted.

Pile the chard and onion mixture into two skillets or one medium oven-proof pan and add a few spears of the broccoli. Make slight dimples in the chard and crack two eggs into each. Grind over a little salt and pepper and bake in the middle of the oven for 10 minutes until the whites of the eggs are cooked and the yolks still runny.

To make the seasoned yoghurt, simply combine the yoghurt, garlic, lemon and a little salt and pepper in a small bowl and mix well.

For the chilli oil, place the olive oil and chopped chilli in a small sauce pan and bring to a very gentle simmer. Cook for 2 minutes and remove from the heat.

When the eggs are ready, remove from the oven and top the eggs with a spoonful of seasoned yoghurt, drizzle of chilli oil and sprinkling of fresh coriander.

DELIVERY INFORMATION

We use DPD to deliver items to addresses throughout mainland UK.

You may select your preferred delivery day during check-out. Next day deliveries have a cut-off time of 12pm (please note next day delivery is not available on all items).

Gift messages may be added at check-out.

Your order will arrive in a Daylesford branded, 100% recycled cardboard box packed with  FSC-certified shredded spruce from Britain and Sweden, natural sheep’s wool insulation and non-toxic chilled gel packs, all of which can be reused, composted or recycled.

Please visit our Delivery & Returns page for more information.

Grouped product items
BUY INGREDIENTS Qty
Organic Red Onions
Organic Red Onions
£2.99
Organic Garlic
Organic Garlic
£2.29
Organic Cotswold Brown Eggs 6 Pack
Organic Cotswold Brown Eggs 6 Pack
£2.99
Cotswold Blue Legbar Eggs 6 Pack
Cotswold Blue Legbar Eggs 6 Pack
£2.99
Organic Extra Virgin Olive Oil 500ml
Organic Extra Virgin Olive Oil 500ml
£15.00
Organic Natural Yoghurt 450g
Organic Natural Yoghurt 450g
£2.79
Organic Lemons - 3 pack
Organic Lemons - 3 pack
£2.99
Red Chilli Peppers
Red Chilli Peppers
£2.29

In the winter months, when our vitamin D levels are often depleted, eggs can offer one of our few dietary sources. This recipe is a great way to set yourself up for the day with a delicious variation on a cooked breakfast – rich in B vitamins, fat soluble vitamins, fibre and complete protein it is also packed with flavour.

© 2022 Daylesford Organic Limited. All Rights Reserved.