Yoghurt Flatbreads with Sage-Fried Eggs and Lemony Greens - Jessica Elliott Dennison - Another Pantr

Name: Yoghurt Flatbreads with Sage-Fried Eggs and Lemony Greens - Jessica Elliott Dennison - Another Pantr
Ingredients: 125g plain flour, plus extra for dusting; ½ teaspoon baking powder; 125g strained natural yoghurt; 2 teaspoons white or brown miso paste (or ¼ teaspoon sea salt flakes if you don’t have any miso in the fridge); 2 teaspoons cold-pressed rapeseed, olive or vegetable oil; 4 tablespoons cold-pressed rapeseed or olive oil; 12 sage leaves (kept whole and on stalks); 2 eggs; pinch of sea salt flakes; handfuls of trimmed cavolo nero or cabbage/any seasonal greens, coarsely chopped; zest and juice of 1⁄2 lemon (grate the zest on a Microplane or fine side of a box grater before juicing)

www.anotherpantry.co.uk

A great brunch dish from Jess Dennison's latest book Lazy Baking with simple homemade flatbreads, seasonal greens and eggs.

View full recipe on www.anotherpantry.co.uk

Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at www.anotherpantry.co.uk.

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Ingredients

125g plain flour, plus extra for dusting
½ teaspoon baking powder
125g strained natural yoghurt
2 teaspoons white or brown miso paste (or ¼ teaspoon sea salt flakes if you don’t have any miso in the fridge)
2 teaspoons cold-pressed rapeseed, olive or vegetable oil
4 tablespoons cold-pressed rapeseed or olive oil
12 sage leaves (kept whole and on stalks)
2 eggs
pinch of sea salt flakes
handfuls of trimmed cavolo nero or cabbage/any seasonal greens, coarsely chopped
zest and juice of 1⁄2 lemon (grate the zest on a Microplane or fine side of a box grater before juicing)