Tuesday, June 26, 2012

Macedonian Poached Eggs in Spinach with Yogurt

   

Ingredients (for 1 Person):
150 g fresh (or frozen) spinach
2 eggs
1 small garlic clove, crushed
6 tbsp (light) yogurt (or sour cream)
2-3 tbsp grated yellow cheese (e.g. Monterey Jack)
3/4 tbsp chopped fresh parsley
butter or oil

If using fresh spinach, chop coarsely or cut into strips. Microwave for 1-2 minutes until soft. Drain. Season with salt and pepper and arrange in a shallow, buttered or oiled baking dish. Make two depressions with the back of a spoon. Break one egg into each depression. Mix together garlic, yogurt, cheese and parsley. Season to taste with salt and pepper. Spoon yogurt mix over eggs. Preheat the broiler (I usually preheat the oven to 400F first and then switch on the broiler.). Place eggs under broiler (about 5 inches away) until they become hot and bubbly.

(recipe adapted from: "The Eastern European Cookbook" by Kay Shaw Nelson)

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