When we think about Easter Sunday, brunch is usually part of the plan. I am going a healthier route with my Easter Day brunch this year, utilizing baked eggs, spinach, yogurt and chili oil. This is an excellent dish to serve because it require very little prep, using ingredients that are already on hand. But with this dish, healthy does not mean missing out. The yogurt and chili oil make this dish anything but lackluster and also makes a great dish to serve for an easy weeknight dinner. Feel free to increase the amount of spinach to the recipe - I usually end up adding a few additional handfuls since the spinach cooks down.
EGGS WITH SPINACH, YOGURT, AND CHILI OIL
2/3 cup plain Greek-style yogurt
2 teaspoons garlic, minced
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek (white and pale-green parts only)
2 tablespoons chopped scallion (white and pale-green parts only)
10 cups fresh spinach
1 teaspoon fresh lemon juice
4 large eggs
1-2 teaspoons chili oil
Mix yogurt, 1 teaspoon minced garlic, and a pinch of salt in a small bowl. Set aside.