Yeo Valley Organic Brunch Recipe using eggs

Baked Eggs with Wilted Spinach

This recipe makes a great brunch to enjoy with friends or family on a lazy weekend.

  • 30 mins
    (plus straining time)
  • Serves 2
  • Vegetarian
  • Gluten Free
  • Beginner


4 eggs (we like to use Cotswold Blue Legbar)
200g baby spinach (washed)
50g butter
125ml white wine sauce (details below)
250g Natural Yogurt
Pinch of Sumac
Pinch of chopped parsley

For the white wine sauce:
100ml white wine
100ml fish stock/veg stock/chicken stock
75ml double cream
1 bay leaf
1 star anise
25g shallot (chopped into chunks)

To serve: Few slices of day old bread (optional)


  1. Your first job is to make the Suman Yogurt. Mix the Sumac with the yogurt and place into a piece of muslin cloth in a colander. Leave to drain over an empty bowl for a minimum of 2 hours.
  2. Next make the white wine sauce. Place the wine into a suitable pan, add the bay leaf, star anise and chunks of shallot.
  3. Bring to the boil and reduce until almost completely evaporated. Once nearly evaporated add the stock and again reduce. Once this is again nearly evaporated, add the double cream and bring back to the boil, season and pass through a very fine sieve.
  4. To assemble the baked eggs, place a knob of butter in a pan and gently wilt the spinach, season with salt and pepper
  5. Next, butter an ovenproof dish and season with salt and pepper then crack in the eggs. Place in the preheated oven for 10 -12 minutes.
  6. When the eggs come out of the oven spread over the cooked spinach.
  7. Warm through the sauce, add the chopped parsley season if required and then pour over the eggs.
  8. Finish with a generous dollop of the Sumac yogurt on the side and, if you’d like, serve with croutons made from thinly sliced day old bread that has been baked in the oven for 5 minutes with a little olive oil and some sea salt.

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