Monday, 23 April 2012

Baked Eggs with Garlic Yogurt & Sage Butter

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Yesterday morning I was craving something a little different for breakfast, I have to admit the last few weeks I haven't veered very far from peanut butter on toast so a treat was in order. After a quick scan around my kitchen I decided on baked eggs. This takes no more than 15 minutes to put together and is so tasty that you'll wish you'd made seconds. (It was so good that we had it for breakfast again this morning)

Serves 2
You will need-
  • 2 free range eggs
  • 1 & 1/2 blocks of frozen spinach (or a large handful of fresh spinach cooked in a little oil till wilted)
  • 3 tbsp yogurt
  • 1 clove garlic
  • 2 tbsp unsalted butter
  • 1/4 tsp smoked paprika
  • 4 sage leaves chopped
Start by preheating your oven to 150C then place your frozen spinach in a small saucepan and defrost over a medium heat- this can also be done in the microwave. Once the spinach has defrosted, drain away any water and then add a little drizzle of olive oil and season with salt and pepper. Line your ramekins with a layer of the spinach and then crack the egg on top. Place the ramekin on a baking tray and place in the oven. Cook for 12 minutes or till the egg white has set.

Whilst the eggs are cooking combine the yogurt with the garlic, season with a little salt and put to one side.
In a small saucepan melted the butter over a medium heat and cook till it starts to foam. Add the paprika and give it a swirl then continue cooking for a few more minutes. Finally add the sage and cook for another minute or so before taking it off the heat.

Once the eggs have come out of the oven spoon the yogurt over and drizzle with the butter. Serve with bread soldiers or baked strips of tortilla. Eat with a spoon of just dunk your bread straight in.

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