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Spring Greens Skillet

Name: Spring Greens Skillet
Prep time: 20 min
Yield: 1 serving
Ingredients: 3 1/2 cups baby spinach; 1/3 cup cottage cheese; 2 tbsp olive oil; 1 tbsp lemon juice + zest; 1 clove garlic; 1/2 tsp fresh dill; 1/2 tsp fresh parsley; 1/2 tsp fresh basil; 1/2 tsp fresh chives; 1 finely chopped leek or small onion; 1 pinch salt; 1 pinch pepper; 1 bunch asparagus; 1/2 cup peas or edamame; 1/3 cup feta cheese; 4 slices sourdough

Greens• Cottage Cheese • Eggs

A vibrant blended green purée folded through sautéed spring vegetables, topped with soft-set eggs and crumbled feta. Lemon zest adds a nice brightness to the purée — don't skip it. The purée can be blended ahead and stored in the fridge for up to 2 days. For runnier yolks, check at the 5-minute mark

Prep Time: 20

Difficulty: Skilled

Ingredients: 16

Recipe Serving Size: 4

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Ingredients

3 1/2 cups
1/3 cup
2 tbsp
1 tbsp
1 clove
1/2 tsp
1/2 tsp
1/2 tsp
1/2 tsp
1 finely chopped
1 pinch
1 pinch
1 bunch
1/2 cup
1/3 cup
4 slices

baby spinach
cottage cheese
olive oil
lemon juice + zest
garlic
fresh dill
fresh parsley
fresh basil
fresh chives
leek or small onion
salt
pepper
asparagus
peas or edamame
feta cheese
sourdough

Preparation

Blend the green purée: Add 3.5 cups baby spinach, for blending, 1.3 cups cottage cheese, 1 tablespoons olive oil, for blending, 1 tablespoons lemon juice (plus a little zest), 1 small clove garlic, 0.3 cups fresh herbs (dill, parsley, basil, chives), 1 pinch salt and pepper, and 3 tablespoons water, if needed to your Beast blender. Blend until completely smooth. Set aside.
Sauté the leek: Heat 1 tablespoons olive oil, for skillet in a wide skillet over medium heat. Add 1 leek or small onion, finely sliced and cook gently for 4–4m 30s04:30until soft and fragrant.
Add asparagus: Add 1 bunch asparagus, cut into thirds and cook for 2m keeping it bright and tender-crisp.
Add peas and spinach: Stir in 0.5 cups peas or edamame and cook briefly. Add 1 cups baby spinach leaves, extra handful and let wilt lightly — just enough to soften while keeping their shape.
Fold in the purée: Lower the heat and pour in the green purée, folding it gently through the vegetables. Let it warm for 1–2 minutes.
Add the eggs: Make four small wells in the mixture and crack 4 eggs into each one.
Cover and cook: Cover and cook on low heat until the whites are set and yolks remain soft, about 5–6 minutes.
Finish and serve: Season with salt and pepper, crumble over 0.3 cups feta cheese, to crumble, and finish with a squeeze of lemon. Serve warm with toasted 4 sourdough, to serve.