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.


Shown with our Crane Cookware  // Italian flatware 





2/3 cup plain Greek-style yogurt

2 teaspoons garlic, minced

Kosher salt

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.


Preheat oven to 300°. Melt 1 tablespoon butter with oil in a large heavy skillet over medium heat. Add leek and scallion; reduce heat to low. Cook until soft, about 10 minutes. Add the remaining teaspoon garlic and cook for 1 more minute. Add spinach and lemon juice; season with salt. Increase heat to medium-high; cook, turning frequently, until wilted, 4–5 minutes.


Transfer spinach mixture to 10″ skillet, leaving any excess liquid behind. If using 2 smaller skillets, divide spinach mixture equally between skillets. Make 4 deep indentations in center of spinach in larger skillet or 2 indentations in each small skillet. Carefully break 1 egg into each hollow, taking care to keep yolks intact. Bake until egg whites are set, 10–15 minutes.


Spoon yogurt over spinach and eggs. Drizzle chili oil over dish and serve
See original post here.
Written by Erin Asaad