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.

Default recipes. We all have them. I often feature a default pasta night here on Sippity Sup. It’s different every time and that is sorta the idea behind default recipes.

Default recipes are great when you just feel like opening up the fridge and making something from whatever is on hand at the moment. As I said pasta is a great candidate, as are frittatas, quesadillas and even crostini. I swear I could make an interesting tapenade from the leftovers of your fast food lunch, don’t laugh I bet I could.

Another topping closely related in spirit to a tapenade is salsa.

My default salsa is typically made with chopped tomatillos, white onion, salt, pepper, and a little heat. I also like the addition of limejuice and cilantro. When I want to get fancy I add roasted peppers. Sometimes mild one like Anaheim or poblano. Other times something with some fire– like serrano. When I decide to add peppers to my default salsa I prefer to roast the peppers first, and if I am already roasting the peppers it’s no bother to roast the tomatillos too. See how default dishes work?

This may sound like I am tooting my own horn (toot-toot) but there are times when I have made a particularly good batch of tomatillo salsa and I think: “Man this is so good I could eat it as soup”.

Has this ever happened to you?

You come across a blog. A cooking blog. You see a recipe that appeals to you on some unexplainable level. Naturally you leave a nice comment and then you move on. You look at all kinds a great recipes that day, but for some reason later that same day you find yourself thinking about that one particular recipe. You try to shake it out of your head. You're not even hungry, yet you find yourself going back to that blog for a second look.

But the trouble with going back for a second look is now that recipe becomes lodged in your brain. You can't shake it off. Everything you see reminds you of that one particular recipe. Stiill, you try to stay focused on the tasks at hand and move on with your day.

Somehow you make yourself believe that you have moved on. Sure that recipe is flitting around the corners of your mind, but you think you have got the situation under control. Then out of nowhere, while sitting around one night watching American Idol weeks later– BOOM, there's that recipe front and center in your brain blocking your view of the television.

What do you do to get a litttle peace and quiet? Well, I'll tell ya the only thing you can do is get to the kitchen and put the whole incident to rest.