Burn {Baked Eggs with Spinach & Yogurt}

Remember awhile back when I told you about how I burned myself grilling then burned the same arm later that same day?

The second burn was from a skillet I took out of the oven and placed on top of the stove.  Every.  Time.  Everysingletime I stick a skillet in the oven, I end up grabbing the skillet handle or some other stupidity.  I should be banned.  Or invest in some pot handle covers at least.

Now I have two 2" inch lines, the raised edges of the skillet handle, permanently running down the back of my forearm.  I'm not sure how I managed to burn myself there, but I guess it's better than having grabbed the handle.  Maybe?

It looks like a two-clawed animal got after me.
Or a long-fanged vampire with extremely poor aim.

The dish I suffered for?  Baked Eggs with Spinach & Yogurt from Plenty by Yotam Ottolenghi.

It looks good.  My arm does not.

Was it worth the pain?  Being scarred for life?

Parts.

I don't do runny eggs.  This part was for The Boy who likes to poke at his eggs and make them "bleeeeeed."  The spinach, cooked down with leeks and green onion were good and would make a nice side dish on their own.  The garlic-infused yogurt overpowered the eggs and spinach.

The butter sauce, flavored with chili flake, paprika, and sage, was fantastic and the highlight of the entire recipe.  It's the component I'd make again and drizzle over green beans or fish or chicken.  It made the rest of the dish inconsequential except for acting as a way to get the "wow this is good" butter to my mouth.

A spoon would have been easier than the skillet.
And less painful.

Notes:
The recipe in Plenty calls for arugula, which is not available here.  I used spinach.  Kırmızı biber, a Turkish spice made from roasted chiles, is also used.  And is also not available here.  I went with the suggested alternative--a mixture of chile flake and paprika.

Need more eggs in your life?  This week's I Heart Cooking Clubs theme is "Eggscellent."



I based what I did on this recipe found at Serious Eats as well as the recipe found in Plenty

Baked Eggs with Spinach & Yogurt  
by Yotam Ottolenghi

1 Tbsp olive oil
3 green onions, chopped
2 leeks, sliced
1 bag baby spinach, washed and spun dry
salt & pepper
4 eggs
3/4 cup plain Greek yogurt
1 garlic clove, crushed
4 tbsp unsalted butter
heaping 1/4 tsp paprika
pinch of chile flake (to taste)
small pinch of dried sage

Preheat the oven to 300°F.

Heat olive oil in a large oven safe skillet.  Saute the green onion and leeks until softened and just starting to brown.  Add the spinach to the pan.  Cook the spinach, stirring occasionally, until most of the liquid is gone.  Season with salt and black pepper.

Press 4 indentions in the spinach.  Break an egg into each one.  Place the skillet in the oven and bake for 12-15 minutes, depending on how runny you want your eggs.

Meanwhile, mix the yogurt and garlic together and season with salt and pepper.  Set aside.

Make the butter sauce by melting the butter in a small pan.  Stir in the paprika, chile flake, and sage.  Season with salt.  Cook and stir for a couple of minutes.

When the eggs are done to your liking, remove the pan from the oven, pour the butter sauce over and around the eggs.  Serve with a dollop of the yogurt.


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