I know you know baked eggs. Sometimes called shirred eggs and sometimes Frenchified with the romantic name of Oeufs en Cocotte.
Well I guess the real point I am trying to make is this. I know and love baked eggs. Sometimes the thought of baked eggs is sitting so close to the front of my subconscious that they come falling out of my mouth when I least expect it. Take this recipe for Eggs Baked In Yogurt with Spinach, Tomato & Watercress. I made it up– because honestly, I had to. Its birth was a classic Freudian slip.
I hope you know about the podcast I do with Nathan (The Chocolate of Meats) and Andy (Wind Attack). It’s called The Table Set. It’s part of The Homefries Network produced by Joy The Baker and Michael Friedman, an Emmy Award winning television big wig.
The basic premise is fun. The three of us sit around the table and plan parties. We throw out ideas for recipes, cocktails, and decorations. Then we see what sticks to the wall where you live. We laugh and joke, sure we do. But we try to present some actual information too. Oh (gasp) sometimes we drink a little wine when we do it.
So you see these yogurt baked eggs got their start over a glass of wine.
