Page 8 - FreeE-CookbookCamping(1).indd
P. 8
what you need:
2/3 cup plain Greek-style yogurt
1 garlic clove, halved
Kosher salt
2 tablespoons unsalted butter, divided
2 tablespoons olive oil
3 tablespoons chopped leek
2 eggs and spinach skillet
2 tablespoons chopped scallion
10 cups fresh spinach (10 ounces)
1 teaspoon fresh lemon juice
4 large eggs
teaspoon crushed red pepper fakes and a pinch of paprika
1 teaspoon chopped fresh oregano
directions:
Melt 1 tablespoon butter with oil in a large heavy skillet over fre or coal grill.
Add leek and scallion; reduce heat to low. Cook until sof, about 10 minutes. Add
spinach, lemon juice, red pepper fakes, oregano and season with salt turning
frequently, until spinach is wilted, 4–5 minutes. Remove from heat.
Make 2 deep indentations in center of spinach. Carefully break 1 egg into each
hollow, taking care to keep yolks intact.
With oven mitts, carefully cover skillet with aluminum foil and place back on
grill for 10-15 minutes until egg whites are set.
Remove garlic halves from yogurt; discard. Spoon yogurt over spinach and eggs.
Garnish with paprika.
page 8 | www.napieroutdoors.com | Camper’s Cookbook: Guide to Gourmet in the Great Outdoors
