Eggs baked in yogurt make a great vegetarian brunch. Dress them up as you like. I used spinach, tomatoes and watercress.
The fats in the yogurt will clump in baking giving a ‘curds and whey’ texture.
Ingredients
- 2 cup plain greek yogurt
- 2 tablespoon scallions, thinly sliced
- 1 clove garlic, peeled & minced
- salt and pepper, as needed
- 1 cup baby spinach leaves, lightly packed
- 4 large eggs
- 12 cherry tomatoes, halved
- 1 bunch watercress
- paprika, to taste
Directions
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 between each of four (4 to 5‑inch) covered, ovenproof ramekins (foil makes a fine lid too). Spoon ½ 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 20 to 25 minutes, depending on size and material of your ramekins.
To serve, top each with some watercress, and a sprinkle paprika.
OK… I could totally eat that entire plate of Cannelloni and not feel one bit DAYUM guilty.
That looks amazing, Greg. I want to grab a fork and dig into those.
And if your Staub cast iron dish disappears from your kitchen, I had nothing to do with it.…I swear. It wasn’t me.
Looks like we both had walnuts on our brain (pasta on my mind is just a given!). I was asked to review this cookbook a few months ago but health issues at home delayed all my blogging plans. I tried another dish from the book and it was a winner; somehow I missed this one but you can bet I will be making it now. Love that one of the star ingredients is radicchio!
See you at Foodbuzz Fest!
This sounds amazing!
i really like your food pictures and want to invite you to try out tastingspot.com. it’s for anyone that just wants another place to submit photos and share it will other foodies. It’s still in beta version, but would love for you to start adding some photos and help get it going.
making this dish as soon as I get the chance. I’ve never been a huge fan of radicchio, but I’m willing to give it another go for anyone with the last name Marchetti. You see, I am 1/2 Marchetti (my Mom’s maiden name), so I know this dish comes from great stock!
Greg, I don’t care if it’s hot or cold, I need to make this Glorious Pasta dish really soon! A big plate of this, some of my homemade bread, a glass of wine. I don’t even care about dessert. Your pictures are gorgeous as always.
You know? I’m here making countless macarons for a client, and between one batch and the other, I sit for a while to rest (my back aches!) and I look at your photo here..and THERE I realise, that in spite of the sugary-almond taste in my mouth (because I try my own macarons, just in case) what I really want to eat is your dish !!! and it’s 5pm here in Paris, and I would “kill” for your cannelloni !!! Isn’t life crazy?!
We’ve been having the same kind of crazy weather here in the midwest.…85 one day, 50 the next then throw in no rain for a month. I don’t even know how to plan a menu these days.
Wacky weather is right! It is finally chilling out — and off — here, and I am so looking forward to dishes like this all winter long.
Now that looks really good! I really like all the walnuts in there.
I’ll take the heat any time over the cold weather!
seriously, who cares if it’s hot, crank up the a/c and give me a plate…
Nevermind the heat, a comforting dish like this is always a treat! And radicchio cooked this way sounds so delicious! (I made braised short ribs yesterday — with the A/C on!)
Northern CA weather is just as wacko. I think I did my complaining across all social media platforms yesterday. Mind you, I love the heat. But this up down, up down in the temperatures makes menu planning impossible! Looks yummy, Greg. I much prefer a Béchamel Sauce over a red sauce.
I am so bored of tomatoes and cheese, but crave pasta in colder weather! This is PERFECT, and feel like it might be good with some ground veal in there, as well! Have to make this — thank you so much!!