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.
It was during the recording of the episode centered around Brunch (Brunch! Brunch!). I was reminiscing about a brunch long loved from my past that included a Martha Stewart recipe. Her recipe was Baked Yogurt with Poached Eggs. I knew Andy would love baked yogurt and I was excited to spring it on him. But in recording (be it the excitement or be it the wine) I slipped and said that the eggs were baked IN yogurt.
There was no saving my blunder, so I tread forward. Because I love baked eggs and love to bake them with all sorts of flavorful accompaniments. But in truth, I had never baked eggs in yogurt before. Though I said I did. Would it even work? I had to find out, I said it so authoritatively.
You see my problem? Well, I decided that this was a Freudian slip and not just a drunken mistake. Because I believe this recipe was lurking in my sub-conscious just waiting to be born. So I borned it for you… Now go listen to its birth at The Table Set.
- 2 c plain greek yogurt
- 2 T scallions, thinly sliced
- 1 clv garlic, peeled & minced
- salt and pepper, as needed
- 1 c baby spinach leaves, lightly packed
- 4 large eggs
- 12 cherry tomatoes, halved
- 1 bn watercress
- paprika, to taste
Preheat oven to 350 degrees. Stir together yogurt, scallions, garlic, a pinch of salt, and a few grinds of pepper in a bowl. Divide the baby spinach evenly between each of four (4 to 5‑inch) covered, ovenproof ramekins (foil makes a fine lid too). Spoon 1/2 cup yogurt on top of the spinach, smoothing to cover completely. Make a slight indent in the center of the yogurt and carefully break an egg onto each one, keeping the yolk intact. Season with more salt and pepper. Lay six cherry tomato halves around each of the eggs, avoiding the yolk. Cover the ramekins with lids or foil and place them on a rimmed baking sheet. Bake until yogurt is just firm, and the eggs whites are set, about 15 to 20 minutes, depending on size and material of your ramekins.
To serve, top each with some watercress, and a sprinkle paprika.
SERIOUS FUN FOOD