Garlic yogurt spinach with soft eggs & spiced butter

Get your greens in a new way. This recipe is inspired by Cilbir, a Turkish classic with poached eggs, yogurt and spiced butter. It’s perfect for brunch – just don’t forget the toast!

Ingreadient

• 260g pack Essential Spinach, washed and left damp
• 200g No.1 Natural Strained Greek Yogurt
• 1 clove/s garlic, crushed
• 4 British Blacktail Free Range Large Eggs
• 40g unsalted butter
• 1 tsp Cooks’ Ingredients Pul Biber
• 1 tsp cumin seeds
• ½ unwaxed lemon, zest
• 2 slice/s Toasted sourdough or similar, to serve

Step by step

1. Put the spinach into a large saucepan, then cover and cook briefly until wilted. Drain. When cool enough to handle, squeeze as much water out as possible.
2. Chop the spinach and put into a bowl. Add the yogurt and garlic, then season and mix to combine thoroughly.
3. Place the eggs into a pan of boiling water and boil for 5 minutes 30 seconds. Plunge into cold water and cool a little. Carefully peel the warm eggs and place onto a chopping board.
4. Melt the butter in a small frying pan with the pul biber, cumin, lemon zest and a generous pinch of sea salt flakes. Gently cook until it smells nutty, with a reddish-golden colour.
5. Divide the creamy spinach between 2 plates, cut the eggs in ½, taking care to catch the still-runny yolks, and place on top. Spoon over the spiced butter and serve with a side of toast for dipping.