I have made less successful versions of this before; it was rather good this morning. I think it worked better this time due to: 1) Really squeezing the water out of the cooked greens, and 2) the gentle method of yogurt-heating nicked from Nigella’s excellent Turkish Eggs recipe which is, dare I say it, game-changing. I mixed in one egg to the yogurt kale so it set just a little when cooking.
250g thick yogurt
200g/ 10 of blocks of frozen spinach or kale (see link for size ref!)
1 small garlic clove, crushed and finely chopped with a pinch of salt
a handful of breadcrumbs (I used panko breadcrumbs from a packet, which I find useful to have in the cupboard as I usually forget to make breadcrumbs)
pinch of chilli flakes
Toast and butter
Pre-heat the oven to 200C
Cook the frozen spinach/kale in a small amount of salted boiling water, then drain and squeeze out the moisture.
Place the yogurt, garlic and a pinch of salt in a ceramic or glass bowl and set it over a small pan of gently simmering water and stir it until it is just blood-warm. Don’t let it get too hot or it will separate. If the water begins to boil furiously, take it off the heat.
Mix the squeezed-out greens with the yogurt, 1 egg and some black pepper.
Butter one or two small baking dishes (I used 2 small ones, but one larger one is fine)
Spoon in the greens/yogurt mixture, make a little space in the mixture with a spoon for each egg and break it in. Top with a sprinkle of breadcrumbs, a pinch of chilli and a few more dots of butter.
Place the baking dish in a bigger roasting tray and then carefully pour some hot water around the sides. Place in oven for c. 15 minutes. Check after 8ish minutes to see how wobbly the egg is. Keep an eye so it doesn’t overcook.
Serve with coffee and buttered toast.