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Posted by Blake Royer, March 29, 2012
[Photograph: Blake Royer]
Adapted from Bon Appetit.
About the author: Blake Royer is a food writer, photographer, and filmmaker based in Chicago; he has been writing for Serious Eats since 2007. You can follow him on Twitter @blakeroyer.
Printed from http://www.seriouseats.com/recipes/2012/03/yotam-ottolenghis-skillet-baked-eggs-with-spinach-yogurt-and-spiced-butter-recipe.html
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