Sunday Morning Egg Special!

Sunday mornings are the best mornings of the entire week. It’s the start of the new week ahead and the end of the weekend. For us, we either have a working Sunday or a relaxing Sunday. Working Sundays include a nice little breakfast followed by a day tending the garden and the house. Relaxing Sundays start off with a nice family breakfast followed by a bike ride,TV, reading, homework, games, etc. But no matter what kind of Sunday it is(or day of the week), it’s always nice to have a nice breakfast.So here is our favorite of all,a poached egg on top of baked greek yogurt.

This concoction is a Martha Steward’s idea that pleases people of all ages. When all the ingredients are assembled on top of each other, it looks like it’s worth a million bucks.The texture of the baked yogurt reminds D of the fromage blanc she used to eat in France. S surprised her on Mother’s Day with this special and colorful brunch special.

photo 5


Sunday Morning Egg Special

  • Servings: 4
  • Difficulty: easy
  • Print

Ingredients:

  • 2 cups plain nonfat Greek yogurt
  • 3 tablespoons thinly sliced scallions
  • 1 garlic clove, minced
  • 1 teaspoon coarse salt
  • Freshly ground pepper
  • 4 large eggs
  • 1 bunch watercress(we used arugula), torn into small sprigs
  • 1/4 cup thinly sliced cherry tomatoes
  • 1/4 teaspoon paprika
  • 4 slices whole-grain bread ( we used french baguette), toasted

Directions:

Preheat oven to 350 degrees. Stir together yogurt, 2 tablespoons scallions, the garlic, salt, and 1/8 teaspoon pepper in a bowl. Spoon 1/2 cup yogurt mixture into each of four 6-ounce ovenproof dishes. Place on a rimmed baking sheet. Bake until yogurt is just firm, 10 to 15 minutes.

Meanwhile, fill a large straight-sided skillet with 1 inch water. Bring to a simmer over medium-low heat. Working quickly, crack each egg into a small cup, and gently slide egg into water. Simmer until whites are opaque but yolks are still runny, 2 to 3 minutes. Using a slotted spoon, transfer the eggs to a plate lined with paper towels, and let drain.

Place 1 egg on top of each baked yogurt. Top with watercress, tomatoes, and remaining tablespoon scallions. Sprinkle with 1/4 teaspoon pepper and the paprika. Serve immediately with toast.


Bon Appétit,

-D and S

Advertisements

One thought on “Sunday Morning Egg Special!

  1. Pingback: Tip of the Month: June 2016 | International Palate

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s