NUTRITION

SERVINGS

INGREDIENTS

1 cup Nonfat Greek yogurt

3 large Eggs

1 tsp Extra virgin olive oil

1 slice Sourdough bread

1 cup Fresh spinach

1 clove Garlic

1 tbsp Fresh dill

1 tbsp Fresh parsley

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Red pepper flakes

PREPARATION

• 1

  Preheat your oven to 375°F (190°C).

• 2

  In a small skillet over medium heat, sauté the fresh spinach and minced garlic with a tablespoon of water until the spinach is completely wilted.

• 3

  In a medium bowl, whisk together the Greek yogurt, half of the dill, half of the parsley, and a pinch of sea salt.

• 4

  Spread the herbed yogurt into the bottom of a small oven-safe baking dish or cast-iron skillet, then layer the sautéed spinach on top.

• 5

  Use the back of a spoon to create three small wells in the yogurt mixture and carefully crack one egg into each well.

• 6

  Place the dish in the oven and bake for 10 to 12 minutes, or until the egg whites are set but the yolks remain soft and jammy.

• 7

  While the eggs bake, toast the sourdough bread until golden and whisk the olive oil with the remaining herbs and red pepper flakes.

• 8

  Remove the dish from the oven, drizzle with the herb-infused oil, and serve immediately with the toasted sourdough for dipping.