Sunday, June 20, 2010
Yogurt Lemony Shirred Eggs
I like to fix something a little special on Sunday mornings, since I usually eat the same thing for breakfast on other days (oatmeal, homemade yogurt, fruit, nuts).
This was inspired by recipes in Marion Cunningham's The Breakfast Book.
crusty bread slices, toasted
1/2 cup plain yogurt
salt & pepper
freshly ground mustard seeds
freshly ground nutmeg
unsweetened coconut flakes
lemon zest and juice
Heat oven to 350°
Butter a shallow baking dish (for two eggs I used a 6" dish).
Butter the toast slices and place them in the dish.
Break the eggs next to or on the toast (your preference).
Gently beat the yogurt with the spices and salt & pepper.
Add a few drops of lemon juice.
Spoon the yogurt mixture over and around the toast and eggs.
Leave some areas open.
Sprinkle little bit of lemon zest around, and maybe a couple of tiny lemon slices.
Sprinkle on the coconut.
Grind a little pepper over all.
Put in the oven, turn down the heat to 325° and bake for 12 - 18 minutes,
depending on how you like your eggs.