I’ve never been a big fan of breakfast. While some of this can be attributed to outright laziness, the majority is that I’m just not a fan of your traditional breakfast foods. That is, until today. After seeing an amazing recipe by Yotam Ottolenghi, I decided to finally give baked eggs a try. The Garlic Lemon Aoli is a version of something I usually make for Grilled Artichokes, but substituting mayo for yogurt, which worked out beautifully. And let’s be honest, this is one “breakfast” no one will complain about eating for dinner!
Bacon Garlic Spinach Baked Eggs with Yoghurt Aoli
FOR YOGHURT AOLI
1/2 cup Mountain High Original Style Yoghurt
1 tsp garlic, minced
1 tsp lemon juice, fresh
pinch of salt
2 tsp butter, divided
2 tsp olive oil, divided
2-3 strips bacon, cooked and chopped
1 shallot, sliced
2-3 cloves garlic, sliced
8oz bag fresh spinach
1 tsp lemon juice, fresh
2 large eggs
1/2 cup grape tomatoes, halved
1/4 tsp crushed red pepper flakes
- Mix yoghurt, garlic, lemon juice and salt in small bowl. Store in refrigerator for later.
- Preheat oven to 325 degrees.
- Melt 1 tsp butter with 1 tsp oil in an oven friendly skillet* on medium heat.
- Add garlic and shallot and reduce heat to medium low. Cook until slightly browned and soft, about 10 minutes, stirring occasionally.
- Add spinach, bacon and lemon juice plus salt/pepper to taste. Increase to medium-high heat and turn contents frequently until spinach is wilted, about 2-3 minutes.
- Remove from heat and make 1 or 2 indentations in spinach. Crack eggs into these holes and add tomato halves.
- Bake uncovered until egg whites turn white, about 10-15 minutes. (10 minutes for runny and 15 minutes for hard yolks)
- About 3 minutes before the bake is finished, melt 1 tsp butter with 1 tsp oil in small saucepan over medium low heat. Stir in crushed red pepper flakes, cayenne and salt. Saute for 1-2 minutes until butter bubbles. (Don’t overcook, you will burn the butter!)
- Spoon yoghurt aoli over spinach and drizzle with spicy butter mixture.
- Serve immediately and enjoy!
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*TIP: I’m a big fan of saving time and water by using the new MidasPlus convertible cookware by NeoFlam. Cook, bake, serve and store all in the same piece!
I used Mountain High Original Style Yoghurt for this recipe because I really like the thickness and consistency. I was also happy to discover that they use a time old “Cultured in the Cup” method to produce their yoghurt. They mix the milk and cultures together and put that into the same cups that will be shipped to the store later. The cups sit in a warm room for several hours while the cultures work their magic: thickening the yoghurt and giving it its distinct creaminess and tang. Since they only cultures to thicken their yoghurt, they don’t need to add any gelatin or funny stuff. I love how all of their products are made with just a few simple ingredients.