Recipes

Inspired by a social media post of Turkish eggs with Velvet Cloud yogurt, posted by the lovely McHugs bar in Ennis over the weekend, I decided to put up a recipe for Baked Eggs which we use all the time. We find it’s a great one for a weekend lunch, and you can make it in single ramekins or a big dish if you are serving a crowd. Plus you can add and take away fillings as you wish.

This particular dish is a Middle Eastern style tomato, roast pepper & paprika stew… with eggs and sheep’s yogurt. It makes a really tasty breakfast, brunch, lunch or tea.

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