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.
These are lovely in warm or cold weather and can be prepared in advance. Serve with a tossed green salad, or potatoes. The creaminess of the yogurt perfectly compliments the crunch of the toasted pine nuts and lemony fish. You also don’t have to be very precise with the ingredients and can add and subtract according to taste, for example sometimes we like to add a bit of chili and ginger. All you really need to worry about is to make sure the mixture sticks together before frying.