This recipe starts your day with a healthy kick of greens, and looks beautiful. I was inspired by this version from Bon Appetit mag (that is a little more involved) and adapted it into a quicker, possible-before-work meal. It’s great for weekend brunch, too, though – I hope you enjoy it!

Ingredients:

• 2 eggs
• Olive oil
• 5 oz spinach
• About 1 cup of Greek yogurt
• Red pepper flakes
• Optional: fresh bread for dipping

Estim. Prep & Cooking Time: 20 mins.

Steps:

• Heat a little olive oil on medium heat in a medium-sized pan. Season with a touch of garlic and salt.
• Add a large handful of spinach, and stir in a bit more oil. As spinach wilts, add more, so there is a full, thick layer of spinach in the pan. Stir occasionally. 
• When spinach is almost completely wilted and you’ve added enough that it’s covering the bottom of the pan in a thick layer, use a ladle to make two indents for the eggs. 
• Crack an egg into each indent and continue to heat on medium. 
• Once the eggs have started to cook for a few minutes, cover the pan to help the top of the egg whites cook. I leave it covered long enough to let the egg whites cook fully while the yolk is still visible, which takes about 3-5 more minutes. 
• Optional: slice some fresh bread that you can dip into the spinach mixture while you eat later.
• When the eggs are cooked to your preference, remove from heat and add a few spoonfuls of Greek yogurt on top of the spinach.
• Sprinkle red pepper flakes and any additional seasoning you prefer on top.
• Take pictures of your beautiful green meal and tag me!