Eggs with Spinach, Leek and Feta

Ingredients

• 1/2 cup Greek yoghurt
• 85g feta cheese, crumbled
• 1 lemon, juice and zest
• 1 tbs butter
• 2 tbs olive oil
• 1 leek, finely sliced
• 200g fresh baby spinach
• 4 eggs
• 1 tsp fresh thyme

Method

1. Combine the yogurt and feta, add a squeeze of lemon, stir well and set aside.
2. Melt the butter and oil in a frying pan (one with a lid) over low heat. Add leeks and fry until soft.
3. Stir in the lemon zest and a squeeze of lemon. Add the spinach and stir gently until just wilted.
4. Make 4 deep indents in the leek mix and gently break an egg into each. Put the lid on the frying pan and cook over low heat until the eggs are set.
5. Spoon yogurt mix over the spinach and eggs. Season with salt and pepper, sprinkle with thyme (or your favourite herbs) and serve with crusty bread.

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