Baked Eggs with Yogurt and Chili

This weekend we had a hurricane move up through the East Coast, and I spent most of the weekend holed up in my house, watching bad movies, checking the weather report, baking 10 dozen cookies, and eating. Luckily, we never lost power and I was still able to use my kitchen!

The above dish makes a very comforting, and rich, brunch with a toasted English muffin or a big bowl of ripe melon. Another recipe from the Plenty cookbook, I substituted some wilted baby spinach for the arugula I didn’t have. I may be difficult to tell from the photo, but the dish involved wilted greens, and egg soft baked directly in the pan, topped by a stream of paprika/chili/fresh sage olive oil and a generous dollop of Greek yogurt tossed with sea salt and fresh, chopped garlic.

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