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The Doldrums

If local food folks call winter the “Dark Days”, I’m going to call spring the “Doldrums”. Stagnation, indeed! Watch out, strawberries and lettuce! I’m going to snap you up in a couple of weeks. For now, I’m thankful to have several places to by fresh, quality food, and for the skills and time to cook, so I won’t complain too much.

This meal was not really local at all, but instead of hiding our non-local eating and then forgetting to post this recipe later, I’m just going to post it now. I hope you forgive me once you try it. It’s easy peasy and delish, combining several of my favorite things – greens, soft-cooked eggs, yogurt, and butter. Mmmmmmmm! It does take a little more time than your usual egg dish (roughly 30 minutes), because the eggs bake in the oven, but you can just set a timer and then go on with your business.

Eggs baked in arugula

Look at those yolks!! We only took one photo, because the yogurt and butter totally covered the eggs and greens making for a pretty unappetizing picture. Yummy yummy in my tummy, though!

This recipe is minimally adapted from Plenty to use ingredients we generally have on hand.

Baked Eggs with Arugula and Yogurt

Makes 2 servings

Amount Ingredient Preparation Notes
2 TBsp Olive oil Capone Foods
4 to 8 ounces Arugula Mix in some spinach, if you want
2 to 4 Eggs Sherman Market
3/4 cup Plain yogurt Whole milk, if possible Homemade
1 clove Garlic Finely minced or put through a press Red Fire Farm
4 TBsp Butter Shaw Farm
1/2 Dried chile Substitute 1/4 to 1/2 tsp chile flakes Home-dried
Pinch Sweet paprika
6 leaves Fresh sage Snipped or sliced into shreds
To taste Salt and pepper


  1. Preheat your oven to 300 degrees.
  2. Heat the oil in a large pan over medium heat. I used our 12-inch cast iron skillet. Add the arugula (and maybe spinach) and a pinch of salt and saute for 5-10 minutes or until the greens wilt and there’s a puddle of liquid in the pan.
  3. Transfer the greens to a small oven-proof dish using tongs to squeeze some of the water out. Leave that puddle of liquid behind on the pan. Create 2-4 divots in the greens and crack an egg into each. Bake for 15-25 minutes or until the whites are white (not clear). The baking time will depend on the size of your eggs.
  4. While the eggs are baking, mix the yogurt and finely minced garlic together with a pinch of salt. Although I don’t love my garlic press, this is a good time to bring it out, so that there aren’t any large pieces of garlic. A good knife job will work just as well, though.
  5. After the yogurt is mixed up, melt the butter in a small saucepan. Add the dried chiles, sweet paprika, sage (which I cut with a kitchen scissor right into the pan), and a pinch of salt. Let it all fry for a minute or two, then turn off the heat.
  6. Once the eggs are cooked to your liking, remove them from the oven and divide among two plates or bowls. Top with the yogurt and drizzle with the butter sauce. Dig in with a spoon, fork, or generous slice of crusty bread.

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