Learn how to make a new spin on this popular breakfast dish.


  • 1 onion

  • 1 bunch of leeks, sliced into half-moons

  • 6 cups mixed greens and fresh herbs, chopped into thin strips. Recommended: kale, spinach, beet greens, parsley, coriander, chilli flakes

  • 100ml yogurt or sour cream

  • 3 garlic cloves, chopped

  • A pinch of cumin

  • A pinch of nutmeg

  • 1 tsp salt and pepper to taste

  • 6 eggs

  • 100g feta or goat's cheese


  • 1.

    Sauté onions until translucent, about 10 minutes. Add garlic, cook an additional minute. Add chopped greens and cook until leaves are wilted, about 10-15 minutes, stirring occasionally. Add chilli flakes, cook an additional 5 minutes

  • 2.

    Add yogurt, nutmeg, salt and pepper. Create 6 nests, and break the eggs in them, stirring the egg whites completely into the green mixture. Cook for an additional five minutes, or until eggs are done to your liking

  • 3.

    Top with fresh feta or goat cheese (or both), and serve immediately

  • 4.

    Serve with sourdough toast

Nutritional information

Nutritional analysis per serving (2 servings)

  • Energy 554kj
  • Fat Total 34g
  • Saturated Fat 17g
  • Protein 35g
  • Carbohydrate 31g
  • Sugar 8g
  • Sodium 1462mg

Note: The information shown is Edamam's estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist's advice.

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If you don't have time to make this recipe at home, you can also find at Bake Bar artisan bakery in various locations across Sydney.

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