A few years back my husband came home from work to find that I had dug up a fairly significant portion of our backyard. If you haven’t taken a shovel and spent an afternoon digging up 30 year old grass from your own yard, I’ll tell you that you are missing out on a day of complete misery followed by a day (or week) of soreness in areas of your back and legs that you didn’t know existed.
Lucky for him, I involved him in the steps of the project that followed, including putting down a weed barrier, installing retaining wall blocks and stepping stones, hauling in dirt and finally, planting my beautiful circular herb garden. After several years of the four seasons of North Idaho, many of my herbs come back yearly and thrive, and others I plant early spring.
One of my most aggressive herbs that I couldn’t kill if I wanted to is my gigantic sage plant. Before I had my garden, I didn’t cook often with sage so I always have my eyes out for recipes that include the ingredient. This recipe is one I discovered years ago when I first got my Plenty cookbook, and have made many times since.
I own several cookbooks written by Yotam Ottolenghi, an Israeli/British chef and restaurateur. If you haven’t read it already, please check out my post regarding the cookbook Plenty More, here.
It may be that Plenty is my favorite because it was my first, but I find the book wonderful and engaging, full of delicious, veggie-centric recipes. I especially find myself referring to this cookbook in May or June, when our farmer’s markets have just begun to sell fresh vegetables.
There are many recipes in the Plenty Cookbook that are intimidating, either by the amount of ingredients needed, or the fact that the required ingredients are not recognizable or easily procured. I do find though that they are absolutely worth the effort if you choose to put in the time! Yotam Ottolenghi spends the time to perfect his recipes and they don’t make it into the cookbook unless they are perfect! Also, many recipes are on the simpler side, like this delicious breakfast dish. If you’d like to purchase this cookbook, click below.
This simple and delicious breakfast dish is a wonderful way to break up heavy fall and winter casseroles and breads. It’s easy to make, requires few ingredients and tastes wonderful!
3/4 lb arugula (about 14 cups)
2T olive oil
3/4 cup greek yogurt
1 crushed garlic clove
4T unsalted butter
1/2 tsp kirmizi biber (can use plain chile flakes with sweet paprika instead)
6 sage leaves, shredded
Preheat oven to 300 degrees. Place arugula and oil in a large pan with salt and sautee on medium for around 5 minutes, until it wilts and most liquid is evaporated.
Transfer to an ovenproof dish and make four deep indentations in the arugula. Carefully break and egg into each hollow. Place in the oven and cook for 10-15 minutes, until egg whites are set.
While the eggs are in the oven, mix yogurt with garlic and salt, stir well and set aside.
Melt the butter in a small saucepan. Add the kirmizi biber (or alternative) and a pinch of salt and fry for 1-2 minutes, until the butter starts to foam. Add the sage and cook a few more seconds. Remove from heat.
Once the eggs are cooked, take them out of oven. Spoon the yogurt over the eggs. Pour hot chile butter over the yogurt and eggs.