alteRecipes.com recipe
derived from Mark Bittman's "Minimalist" column
in the New York Times 26 December 2007
and from Bill Granger's Bills Open Kitchen
(Morrow, 2005, pages 24-25)
| 1. | yogurt | ¼ cup |
| 2. | garlic | ½ clove |
| salt | to taste | |
| 3. | baby arugula | ½ ounce |
| 4. | greasing agent of your choice | just enough to grease each individual baking dish |
| 5. | roasted tomato | 1, small |
| egg | 1, large | |
| 6. | olive oil | ½ + ¼ teaspoon |
| paprika | ¼ teaspoon | |
| salt | to taste | |
| black pepper | to taste |
1. Spoon the yogurt into the baking cup.
2. Use a garlic press to crush the garlic into the yogurt and then salt to taste. Stir the yogurt so that the garlic and salt are spread evenly throughout.
3. Chop the arugula into small (quarter-sized) pieces and scatter them on top of the yogurt mixture. Microwave the cup of yogurt and arugula for about two minutes on high, or until you can smell the garlicky goodness and the greens are beginning to wilt.
4. Grease the inside of the cup where it's visible over the yogurt.
5. Place the roasted tomato on the yogurt so that it makes its own layer and then break the egg on top so it creates the final layer. Place the beautifully layered cup into the toaster oven and bake until the egg is done to your liking (probably somewhere in the 10-20 minute range).
6. Top the egg with the oil, paprika, salt, and black pepper and serve it hot or warm.