michelle picker cooks

A delightful brunch made with open range eggs and home-grown roquette and spinach. Adapted from a recipe by Yotam Ottolenghi from his cookbook Plenty.

Preheat your oven to 150ºC (300ºF). In a large pan heat 2 tablespoons of olive oil and cook 300g (10½ oz) of roquette and spinach with a sprinkling of salt. When it is wilted and no liquid remains transfer it to a shallow oven-proof dish. Make 4 indentations in the greens and carefully break an egg into each. Sprinkle with a little salt and place in the oven for 15 minutes or so until the egg whites are set. Meanwhile mix 150g (5¼ oz) of plain Greek yoghurt with 1 crushed garlic clove and a little salt to taste and set aside. In a small saucepan melt 50g of unsalted butter. Add ¼ – ½ a teaspoon of chilli flakes and a pinch of salt and cook until the butter foams. Finally add 6 fresh sage leaves and continue to cook until the leaves are crisp and butter is browned but not burnt. Remove from the heat. When the eggs are cooked spoon the yoghurt sauce over the top and drizzle with the hot chilli butter.