Chef Ethan Campbell's Spanish Baked Eggs and Saffron Yogurt

Spanish Baked Eggs with Saffron Yogurt

Chef Ethan Campbell, of Calgary's Our Daily Brett, shares his top tip for making breakfast: “Make it bold, but keep it simple. Let one thing shine and support it with a few flavourful extras.” 

Spanish Baked Eggs with Saffron Yogurt is a hearty dish with smoky-sweet flavour that can be served right out of the pan. He says that it started off as a staff meal that quickly became a go-to for family-style brunches. “But it works just as well as a comforting dinner,” he adds. 

Take your time building the sauce, use good quality eggs, and don’t overbake them, says Chef Ethan. “And always toast the bread – it’s your spoon!”