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Greens With Eggs
  • Mustard Greens
  • Vegetables
Serves:   2
(serving size: 2 eggs)

  • Prep Time:   5 minutes
  • Cook Time:   15 minutes
  • Total Time:   20 minutes


1/2 chopped onion (or leeks, or garlic scapes, or shallots, etc)

3/4lb washed, chopped greens - switch up the greens depending on what is avaialble. It's good with everything from spinach to arugula to collards
1 TB chopped fresh herbs
2 TB olive oil
4 eggs
3/4 cup Greek yogurt


Preheat oven to 300F. Saute onion in large pan over med heat until translucent, and then add greens, herbs and salt. Cook greens until wilted and liquid has evaporated, about 5mins.

Transfer to small ovenproof dish and make four deep indentations in the greens. Break an egg into each hole without breaking the yolk and bake in oven for 10 - 15mins, until whites have set. You can add a slice of ham or crumbled cheese on top of the egg when you put it in the oven if you like.

While the eggs are in the oven mix yogurt with the garlic and a pinch of salt, stir well and set aside, not in the fridge. You can add lemon juice as well. Serve eggs with yogurt sauce drizzled on top and a sprinkle of paprika. Great with a crusty bread.

Adapted from Plenty by Yotam Ottolenghi

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