Baked Eggs with Fresh Herbs

• 4 cups (250 g) finely chopped fresh herbs (dill, chives, flat-leafed parsley, and cilantro)
• 4-6 green lettuce leaves, finely chopped (about 2 cups)
• 2 green onions, thinly sliced
• 6 eggs, beaten
• sea salt and freshly ground pepper
• 4 tablespoons olive oil (2 tablespoons and 2 tablespoons)
• 1 medium English cucumber, peeled, seeded, and diced (about 1 1/2 cups)
• 1/2 cup (125 g) plain yogurt
• 2 tablespoons fromage blanc, Greek-style yogurt, or sour cream
• 3 tablespoons golden raisins, soaked and drained
• 2 sprigs fresh mint, stalks removed and leaves finely chopped

1. Preheat oven to 425F (220C).
2. Make sauce: Mix cucumber, yogurt, fromage blanc, raisins, and mint in a small bowl.
3. Set aside.
4. Heat 2 tablespoons oil in a 9-inch (5-cm) ovenproof skillet.
5. Add herbs, lettuce, and onions.
6. Stir occasionally and cook 5 minutes to soften.
7. Transfer to plate to cool.
8. Mix herbs and eggs in a medium bowl.
9. Season with salt and pepper.
10. Heat 2 tablespoons oil in skillet over medium heat.
11. Pour egg mixture into hot oil, reduce heat to medium-Low, and cook, undisturbed, for 2 minutes or until bottom is firm and brown.
12. Transfer skillet to oven.
13. Bake about 5 minutes, just until top is firm.
14. Cut into wedges and serve with cucumber sauce.
15. Invert cooked eggs onto a plate to display the browned side when served.

fresh herbs, green lettuce leaves, green onions, eggs, salt, olive oil, cucumber, yogurt, fromage blanc, golden raisins, mint

Taken from www.cookstr.com/recipes/baked-eggs-with-fresh-herbs (may not work)