Preparation time is 10minutes
Cook time is 15minutes
Total time is 25minutes
Serve is for 2 people
Difficulty level: 2 out of 4
13 Ingredients
- 3/4 cup Vaalia Probiotic Kefir Plain
- 1 clove garlic, crushed
- 1 pinch salt
- 2tablespoons unsalted butter
- 2tablespoons olive oil
- 3tablespoons leek, chopped
- 2tablespoons spring onion, chopped
- 200grams baby spinach
- 1tablespoons fresh lemon juice
- 4 large eggs
- 1/4teaspoons red pepper flakes
- 1 pinch paprika
- 1teaspoons fresh oregano, chopped
Nutrition per serving
2360kJ / 565Cal
2360 Kilojoules or 565 Calories
27% of daily energy intake*
Protein
22.0grams
Fat
47.4grams
Carbs
13.6grams
Sugars
9.8grams
Quantities above are a guide only. *Percentage daily energy intake is based on an average adult diet of 8700 kJ.
Method
Step 1 of 5
Preheat oven to 150°C.
Step 2 of 5
Mix Kefir, garlic, and a pinch of salt in a small bowl. Set aside.
Step 3 of 5
Sauté leeks and spring onions in 1 tablespoon butter and olive oil until soft. Add the spinach and the lemon juice and cook until the spinach is completely weltered and season to taste. Strain of excess liquid
Step 4 of 5
Transfer spinach mixture to ceramic baking dish, sprinkle and make hollows for to cook the eggs in. Crack 1 egg into each hollow, making sure you don’t break the yolk. Sprinkle chilli flake and paprika evenly all over the dish. Transfer to the oven and bake until egg whites are set, 10–15 minutes.
Step 5 of 5
Remove the baking dish from the oven and spoon yogurt over spinach and eggs. Serve
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