SHIRRED EGGS WITH RED THAI CURRY YOGURT
¾ cup Maple Hill Plain Kefir or COT
1 cup spinach
3 cherry tomatoes sliced
1 tbsp. chopped shallots or green onions
¼ cup chopped yellow, red, or green peppers
1 tsp. thai red curry paste
dash of hot sauce (optional)
salt and pepper
Preheat oven 375 degrees. Grease 1-2 (6-to-8-ounce ramekins)
In a small bowl whisk yogurt and red Thai curry paste, set aside.
Layer the spinach, tomatoes, peppers, shallots into each ramekin.
Pour ½ cup of the red curry yogurt over the layers.
Crack the 2 eggs over the yogurt and layers
Salt and pepper to taste
Bake 10 mins until egg whites are fully cooked (for a harder yolk add 3-5 mins)
Let sit for 2 mins, drizzle the additional/ left over curry yogurt over the baked eggs and the dash of hot sauce if desired. Serve immediately as the eggs will continue to cook in ramekin.