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)

CUCUMBER SAUCE

• 1 medium English cucumber, peeled, seeded, and diced (about 1½ cups)
• ½ 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

Preheat oven to 425°F (220°C).

Make sauce: Mix cucumber, yogurt, fromage blanc, raisins, and mint in a small bowl. Set aside.

Heat 2 tablespoons oil in a 9-inch (22.5-cm) ovenproof skillet. Add herbs, lettuce, and onions. Stir occasionally and cook 5 minutes to soften. Transfer to plate to cool.

Mix herbs and eggs in a medium bowl. Season with salt and pepper.

Heat 2 tablespoons oil in skillet over medium heat. Pour egg mixture into hot oil, reduce heat to medium-Low, and cook, undisturbed, for 2 minutes or until bottom is firm and brown.

Transfer skillet to oven. Bake about 5 minutes, just until top is firm.

Cut into wedges and serve with cucumber sauce. Invert cooked eggs onto a plate to display the browned side when served.