Turkish Eggs with Chile Butter

During the week, our breakfasts are usually pretty simple, but when the weekend comes, I feel like stepping up my game.  These eggs are super easy to make and they taste amazing!

INGREDIENTS

6 ounces feta cheese
1/4 cup plain Greek yogurt
1/3 cup extra virgin olive oil
4 large eggs
1 clove garlic, minced or grated
4 cups mixed baby spinach and arugula
Kosher salt and black pepper
Zest and juice from 1 lemon
1 cup tender herbs, such as cilantro, parsley, basil, and dill
1 Persian cucumber, thinly sliced
2 Tbsp salted butter
1 tsp crushed red pepper flakes
1/2 tsp paprika
1 avocado, sliced
2 Tbsp everything bagel spice

DIRECTIONS

• To make the whipped feta. In a food processor, combine the feta, and greek yogurt. Pulse until completely smooth and creamy, scraping down the sides if needed, about 3 minutes. Add a pinch of pepper. Pulse to combine. The feta can be kept in the fridge for up to 3 days. 

• To make the eggs. Heat 3 tablespoons olive oil in a medium skillet over medium-high heat. When the oil shimmer, add the eggs and fry to your liking. Remove the eggs from the skillet to a plate. 

• Using the same skillet, add 1 tablespoon oil, the garlic, and greens. Season with salt and pepper. Cook 2-3 minutes, until the greens are just wilted. Remove from the heat. Add the lemon zest, juice, herbs, and cucumber, toss to combine. 

• To make the chile butter. In a small saucepan, melt together the butter, 2 tablespoons olive oil, crushed red pepper flakes, and paprika.

• To serve, spread the feta cheese into the bottom of each individual serving bowl. Add the eggs, wilted greens, and avocado. Sprinkle the avocado with everything spice. Spoon the chile butter over the egg