**Spicy Seed-Crusted Egg Brunch Bowl with Yogurt & Wilted Greens**

Spicy Seed-Crusted Egg Brunch Bowl with Yogurt & Wilted Greens

Adapted from a signature dish at MeMe’s Diner, Prospect Heights, Brooklyn, this vibrant brunch bowl balances heat, creaminess, and crunch for an indulgent weekend meal. The star? A fiery, seed-infused chili oil that cuts through tangy yogurt, while wilted greens add freshness and texture.

Ingredients (Serves 4)

Seed-Infused Chili Oil (1 cup, prep ahead for best flavor)

• ½ cup neutral oil (e.g., canola or avocado oil)

• 2 tbsp dried red pepper flakes (adjust for heat)

• 2 tbsp mixed seeds (sesame, flax, sunflower; toasted for extra crunch)

• ½ tsp salt (optional)

Wilted Greens (4 cups total)

• 4 cups fresh leafy greens (spinach, kale, or arugula; kale benefits from blanching first)

• 1 tsp olive oil (for sautéing)

• Pinch of salt + pepper

Yogurt Base (4 servings)

• 4 cups full-fat Greek yogurt (plain, unsweetened)

• 1 tbsp honey or lemon zest (optional, for brightness)

Eggs (4 large)

• 2 tbsp unsalted butter (for frying)

• Pinch of salt + pepper

Instructions

1. Seed-Infused Chili Oil

• Heat neutral oil in a small saucepan over medium-low heat. Add seeds and toast 2–3 minutes until fragrant and lightly golden.

• Increase heat to medium, add red pepper flakes, and cook 1–2 minutes (stirring constantly) until oil turns amber. Do not burn the flakes.

• Remove from heat, cool 5 minutes, then strain through a fine sieve into a jar. Press seeds gently to extract all oil; discard solids. Season with salt if needed. Store at room temperature for up to 2 weeks.

2. Wilted Greens

• Heat olive oil in a large skillet over medium heat. Add greens and cook 3–5 minutes (stir frequently) until tender and moisture evaporates (spinach wilts faster; kale may need 1 splash of water).

• Season with salt/pepper. Transfer to a plate to cool slightly.

3. Yogurt Base

• Divide Greek yogurt into 4 bowls/plates. Stir in honey or lemon zest (if using) for subtle sweetness/tartness.

4. Fried Eggs

• In the same skillet (wipe clean if needed), melt butter over medium heat. Crack eggs, season with salt/pepper, and cook 2–3 minutes sunny-side up (yolk runny, ideal for this dish).

5. Assembly

• Place wilted greens in the center of each yogurt base. Nestle a fried egg on top.

• Drizzle generously with Seed-Infused Chili Oil. For crunch (or laziness), sprinkle with crushed peanuts or "everything bagel spice" instead of seeds.

6. Serve

• Pair with toasted sourdough to soak up excess chili oil.

Pro Tips

• Time-Saver: Substitute 1 cup store-bought chili oil (add seeds for crunch).

• Lazy Hack: Omit greens entirely; add extra seeds/peanuts directly to the yogurt.

• Yogurt Swap: Use coconut or cashew yogurt for dairy-free options.

The chili oil is non-negotiable—scale it up for future use, as it elevates everything from avocado toast to noodles.

— Adapted from MeMe’s Diner, Brooklyn

By Krysten Chambrot