Breakfast for breakfast, breakfast for dinner, breakfast at any time, this flavor-loaded Skillet Baked Eggs and Greens with Herby Feta Yogurt Drizzle is a one-skillet meal that you too will be obsessed with.
If you haven’t deducted from the insane amount of breakfast and brunch posts – I love eggs. I love meals centered around eggs. I like eggs for breakfast, just fine, but I also really love eggs for dinner. Shakshuka is one of my absolute, all-time favorite dishes, but to be fully honest, baked eggs of any kind will forever have my heart.
I also have a really big soft spot in my heart for one-skillet meals, especially those that can get me everything I need in one gorgeous pan. This meal is a fabulous, versatile dish that can be served at any meal – breakfast, lunch or dinner. With a gorgeous bed of nutrient-abundant greens, laced with the caramelized shallots and scallions, topped with the most perfect, soft, baked eggs with luscious, runny yolks, it’s all topped with a rich, drizzly, herby, feta-yogurt sauce that is the finishing move to end all finishing moves.
As always, this dish is totally adaptable, you can use baby or regular spinach, kale, Swiss chard, arugula, beet greens, shredded cabbage or even Brussels sprouts or really, any other greens you enjoy. Swap the shallots for onions or leeks, add garlic if you want. If tomatoes are in season, toss a few sliced grape or cherry tomatoes in the mix. Got mushrooms or bell peppers, drop those in there. Don’t wanna futz with the yogurt feta drizzle, simply crumble feta on top. Can’t do dairy, just leave all that noise off, it’ll still be bonkers delicious.
You can certainly make this recipe in any oven-safe skillet, cast iron or stainless pan, but I am so excited to have been able to test out a new line that Williams Sonoma recently launched, the Zwilling Forte Nonstick. This line has been proven to be the most up to date technology for nonstick cookware. The cookware is 5 layered, highly durable and tested to be 20x more durable than standard nonstick pans, it is a Ceramic infused, PFOA-free, nonstick coating. Testing has also shown they are 13x more scratch resistant than standard nonstock, and lasts 61% longer. Zwilling Forte is able to be used in high heat up to 500 degrees and is made in a green factory in Italy.
This Sunday, October 8, Williams Sonoma will be offering an all-store cooking technique class featuring Zwilling Forte and a demo on how-to masterfully cook eggs.
- 4 ounces sheep milk feta
- 3 ounces plain sheep milk yogurt*(goat milk or cow’s milk will also do)
- 1 small clove garlic, minced
- 2 teaspoons fresh dill
- 2 teaspoons fresh chives, chopped
- 1 tablespoon olive oil + extra for drizzling
- juice + zest from ½ lemon
- 1 tablespoon unsalted grass-fed butter or ghee
- 2 tablespoons olive oil
- 1 medium shallot, thinly sliced
- 2 scallions, sliced (white and pale-green parts only)
- 10-12 cups fresh baby spinach (10-12 ounces), you can also use chopped kale, Swiss chard or other greens
- 1-2 teaspoons fresh lemon juice
- 4 large pasture-raised eggs
- Sea salt and black pepper
- red pepper flakes, optional
- Place feta cheese, yogurt, garlic, herbs, olive oil and lemon juice and zest in food processor and process until smooth and creamy. Cover and set in the fridge until you are ready to serve. Can be made a day or two ahead.
- Adjust oven to center rack and preheat to 300°F. In an oven-proof 10 to 12-inch skillet, heat butter (ghee or additional olive oil) and olive oil over medium heat until the foam from the butter subsides. Lower the heat to low, then add the sliced shallot and scallion and cook until totally soft and golden brown, just about 10 minutes.
- Add as much spinach (or whatever greens you are using) as will fit in the skillet, to start and squeeze of fresh lemon juice, along with a pinch of salt. Increase the heat to medium-high and cook, stirring frequently and adding more spinach a handful at a time as it wilts. Cook until all the spinach is just wilted, 4 to 5 minutes. Taste and season with salt and pepper, add more lemon juice as needed.
- Turn off the heat.
- Using tongs, remove the spinach to a plate or bowl, allowing excess liquid to drip off and remain behind in the pan. Pour off any water or liquid in the pan and add the spinach back to that same pan. Make 4 deep indentations in the spinach in the center.
- Carefully break 1 egg into each of the hollowed out indents. Be careful not to pop the yolk.
- Bake until the whites are set, about 12-15 minutes. (I suggest checking at about 10 minutes though, to avoid over-cooking the eggs)
- Serve the eggs warm, with the Herby Yogurt Feta Sauce drizzled over top. Sprinkle with red pepper flakes and serve with lemon wedges, if you'd like.
Greek-style yogurt will make the yogurt feta sauce thicker, less of a drizzle, but it's still just as tasty
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