Warm olive oil
in a pan
over low heat.

Add the greens
and cook gently
for 3–4 minutes,
until just wilted
and soft.

Remove
and set aside.

In the same pan,
add a small drizzle
of olive oil if needed.

Crack the eggs in.

Cook slowly
for 4–5 minutes,
keeping the whites set
and the yolks soft.

Alternatively,
prepare soft scrambled eggs,
cooking gently
for 3–4 minutes
until creamy.

Avoid high heat.

Let the yogurt
rest at room temperature
for 5–10 minutes,
or warm it gently
over a water bath.

Do not overheat.

Arrange the greens,
add the eggs,
and finish
with a spoon of yogurt.

Drizzle olive oil
and add sea salt
just before serving.