Wait, don’t go!
I understand the impulse, believe me. It took me thirty-some years (ahem) to come around to the idea of trying a version of saag paneer, my favorite Indian food, with tofu instead of cheese. It just seemed wrong, too ascetic, the wrong place to skimp. Saag tofu sounded worse than no saag at all. (Kale saag paneer, on the other hand, is amazing.)
Of course, you already know how this story is going to end.
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It’s a fact of life: sometimes things go wrong in the kitchen. Sometimes very wrong. No big deal, it happens. Those are the recipes (and there are many) I never tell you about here–except, of course, for when I do. (Ask me some other time about the all the dull things I’ve done with spinach, the watery attempts at Indian food, or those disgusting microwave potato chips.) But today, this is a story of redemption.
Last time I combined softly-cooked eggs with greens and yogurt, the dish was a bust. And you weren’t surprised. But this time! Things are different this time, friends. Or, rather, things are much the same, but a few secret ingredients take the dish in a whole new, and altogether delicious, direction. (Thank you, Yotam Ottolenghi, for your good ideas.)
The basics are the same: a bed of sauteed greens, perfectly-for-you-cooked eggs, and creamy, garlicky, salty yogurt. The detail that ties it all together, though, is pure decadence: a generous drizzle of spiced butter in which you’ve crisped a few leaves of sage. So much for my original plan to make a healthier-than-hollandaise sauce for poached eggs–but it’s so worth it.
Continue reading Baked Eggs with Greens, Yogurt, and Spiced Butter (click for recipe)
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