Recipes
Yoghurt flatbreads with sauteed spring greens and organic eggs
Packed with green goodness.
We love that this versatile recipe is perfect for a weekend brunch or weeknight dinner – full of the goodness of seasonal greens and organic eggs, it’s a healthy and delicious addition to your family’s recipe rotation.
Serves: 2
Ingredients
For the yoghurt flatbreads
- 250g self-raising flour
- ½ teaspoon fine salt
- 250g greek yoghurt
- 1 tablespoon olive oil, plus extra for brushing
Optional: ½ teaspoon garlic powder, paprika or ground cumin
For the sauteed spring greens
- 3 tablespoons olive oil
- 2 garlic cloves, crushed
- 2 large bunches (around 800g) of organic spring greens such as kale, chard, spinach or leeks, washed and dried well, tough stems removed and roughly chopped
- Salt and pepper to season
- ½ bunch dill, roughly chopped
- Juice of 1 lemon
For the poached eggs
- 4 Yallamundi Organic Jumbo Free Range Eggs
- Dash of white vinegar
Method
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Starting with the flatbreads, in a medium-sized bowl mix together the flour, salt and garlic powder or spice until combined. Add the yoghurt and one tablespoon of olive oil and stir well. Knead the dough in the bowl until the dough forms a neat ball that’s smooth – around four to five minutes – then set aside to rest for fifteen minutes.
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Move onto the spring greens by heating a large frying pan over medium heat, adding in the olive oil and garlic and sauteing for 2 minutes until fragrant.
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Add in the chopped greens and saute, stirring constantly until the greens have brightened in colour, wilted and become tender –around four to five minutes.
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Season your greens with salt and pepper and stir. Remove from the heat, stir through the chopped dill and dress with a squeeze of lemon.
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Half-fill a large, broad-based saucepan with water and bring to the boil. Add in a dash of white vinegar and reduce the heat to create a very gentle boil. Use a large spoon to stir the water in the saucepan in a clockwise direction to create a whirlpool.
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Gently crack each egg into the centre of the whirlpool as close to the water as possible – after adding each egg, give the water a gentle stir to encase the egg white around the yolk before adding the next egg
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Repeat with the remaining eggs, turn the heat down to a simmer and cook for three minutes before removing with a slotted spoon and draining well.
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By now the dough should have rested for fifteen minutes. Divide it into eight equal pieces and heat a large non-stick heavy-based frying pan over medium/high heat.
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Take one piece of dough and roll it into a ball. Dust a flat surface with a little flour and roll out the dough until it is thin and around 20cm in diameter.
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Place the flatbread in the hot frying pan and fry on one side until bubbles appear, around 30 to 40 seconds. Flip the flatbread and cook on the other side for another 30 to 40 seconds or until browned.
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Remove the flatbread and brush one side with a little olive oil before repeating with the remaining dough.
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Arrange some of the spring greens in a bowl and top with two poached eggs, serve with one or two flatbreads plus some hummus, dukkah, sauerkraut or any accompaniments that are delicious such as tzatziki, baba ganoush or zaatar, plus an extra sprinkle of salt flakes for the eggs.
Tip: You can also make a delicious lunch for the following day by taking a room temperature flatbread, spreading it with some dip or mayonnaise and topping it with leftover greens and sliced hard boiled eggs.
