Friday, January 6, 2012
Baked Eggs with Yogurt and Chile
I am a recent convert to the baked egg. For years, I slaved away poaching, boiling, and scrambling. Who knew the wonders awaiting me if I just popped those puppies in the oven? Even with this recent knowledge, my collection of baked egg recipes has been relatively small. Once again, it has been the year of the Yotam. Faced with an abundance of eggs and chard, his Turkish-inspired baked eggs convinced me yet again that this may be the best egg preparation ever.
Take a simple recipe of baked eggs and add flavored yogurt and butter to it. Heaven. Absolute heaven. I mean, I'm sure the eggs and chard by themselves would be lovely, the two toppers to this meal sent the experience over the edge. And it's easy. Dead easy. Don't skip on either the yogurt or butter. You'll hate yourself for it later.
3/4 lb (about 14 cups) arugula or chard
2 tbsp olive oil
3/4 cup Greek yogurt
2 garlic cloves, crushd
4 tbsp unsalted butter
1/2 teaspoon plain chile flakes
1/2 teaspoon sweet paprika
6 sage leaves, shredded
Preheat the oven to 300 F. Place the arugula/chard and oil in a large pan, add some salt and saute on a medium heat for about 5 minutes or until the arugula wilts and most of the liquid has evaporated.
Transfer to a small ovenproof dish and make four deep indentations in the arugula. Carefully break an egg into each hollow, taking care not to break the yolk. Place in the oven to cook for 10-15 minutes, or until the egg whites have set.
While the eggs are in the oven, mix the yogurt with the garlic and a pinch of salt. Stir well and set aside; do not chill.
Melt the butter in a small saucepan. Add the chile and paprika and a pinch of salt and fry for 1 to 2 minutes, or until the butter starts to foam and turns a nice golden-red. Add the sage and cook for a few more seconds. Remove from the heat.
Once the eggs are cooked take them out of the oven. Spoon the yogurt over the center and pour the hot chile butter over the yogurt and egg.