3ouncesplain sheep milk yogurt*, goat milk or cow’s milk will also do
1small clove garlic, minced
2teaspoonsfresh dill
2teaspoonsfresh chives, chopped
1tablespoonolive oil + extra for drizzling
juice + zest from 1/2 lemon
Skillet Baked Eggs and Greens
1tablespoonunsalted grass-fed butter or ghee
2tablespoonsolive oil
1medium shallot, thinly sliced
2scallions, sliced (white and pale-green parts only)
10-12cupsfresh baby spinach, 10-12 ounces, you can also use chopped kale, Swiss chard or other greens
1-2teaspoonsfresh lemon juice
4large pasture-raised eggs
Sea salt and black pepper
red pepper flakes, optional
Instructions
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.
Notes
Leave off yogurt feta sauce for paleo, dairy-free and whole30. Swap butter for additional olive oil, as desired Greek-style yogurt will make the yogurt feta sauce thicker, less of a drizzle, but it's still just as tasty