However, I feel terribly virtuous if I eat plant-based meals a couple of days a week. Even more so if it is something low-carb instead of pasta with a vegetable sauce... So I have decided to put scepticism aside and buy into Meat Free Mondays.
Something that I have always loved is Oeufs à la Florentine - eggs on a bed of spinach topped with a cheesy, nutmeggy bechamel sauce. So I thought I would head in that sort of direction, but I had a big bunch of chard instead of spinach, and the only cheese I had on hand was a nice Greek feta. So I decided to take my Florentine by way of Athens and Greek up the flavours.
Oeufs à la Grecque
Serves 2 (served by itself or 5 if you stretch it with some rice and a dessert)
1 onion, diced
2 cloves of garlic, chopped
1 courgette, chopped
1 big bunch of chard, washed and shredded
2 or 3 marinated artichoke hearts, chopped
1 block of feta
In a fairly deep saute pan, heat a slurp of olive oil and soften the onions and garlic in it. Add the other vegetables and cook, stirring frequently, until the chard has wilted down. This takes much longer than spinach. Season with a sprinkling of dried dill tops (I don't often bother with fresh dill - the flavour is better but it invariably goes manky before I finish the bunch).
Scrape the vegetables into an ovenproof dish. My flat Le Creuset dutch oven is my weapon of choice for these things because it looks so pretty, but a pyrex lasagne dish would do the job and be easier on the wrists.
Make 5 indentations in the vegetables and crack an egg into each one. Crumble the feta over the top. Bake at 190C until the eggs are cooked. Maybe 20 minutes? Delicious.