Yoghurt flatbreads with sauteed spring greens and organic eggs

Name: Yoghurt flatbreads with sauteed spring greens and organic eggs
Ingredients: 250g self-raising flour; ½ teaspoon fine salt; 250g greek yoghurt; 1 tablespoon olive oil, plus extra for brushing; Optional: ½ teaspoon garlic powder, paprika or ground cumin; 3 tablespoons olive oil; 2 garlic cloves, crushed; 2 large bunches (around 800g) of organic spring greens such as kale, chard, spinach or leeks, washed and dried well, tough stems removed and roughly chopped; Salt and pepper to season; ½ bunch dill, roughly chopped; Juice of 1 lemon; 4 Yallamundi Organic Jumbo Free Range Eggs; Dash of white vinegar

www.yallamundifarm.com.au

Try our latest recipe using Yallamundi Farm eggs – divine yoghurt flatbreads served with sauteed spring greens and poached organic eggs. This versatile dish is perfect for a weekend brunch or...

View full recipe on www.yallamundifarm.com.au

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.yallamundifarm.com.au.

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Ingredients

250g self-raising flour
½ teaspoon fine salt
250g greek yoghurt
1 tablespoon olive oil, plus extra for brushing
Optional: ½ teaspoon garlic powder, paprika or ground cumin
3 tablespoons olive oil
2 garlic cloves, crushed
2 large bunches (around 800g) of organic spring greens such as kale, chard, spinach or leeks, washed and dried well, tough stems removed and roughly chopped
Salt and pepper to season
½ bunch dill, roughly chopped
Juice of 1 lemon
4 Yallamundi Organic Jumbo Free Range Eggs
Dash of white vinegar