Picasso Casserole

Step-by-step cooking

1. Step 1:

   

   How to make a Picasso casserole? Prepare all the necessary ingredients. Puree can be taken both freshly cooked and cooked the day before. With such a "yesterday" mashed casserole will turn out even tastier. Choose sausages with the most natural composition, without mechanical deboning meat and flavor enhancers. Pre-release the sausages from the individual shell. It is better to take small eggs. Wash and shake the greens.

2. Step 2:

   

   Grease the baking dish with a drop of sunflower oil. I have a square shape with a side of 17 centimeters. Put the mashed potatoes into the mold, tamping it tightly with a spatula. With the long end of a tablespoon, make two deep perpendicular grooves in the puree.

3. Step 3:

   

   Finely chop the parsley and mix with yogurt. Pour the mixture into the grooves.

4. Step 4:

   

   Grate the cheese on a fine grater and spread over the resulting areas of puree.

6. Step 5:

   

   Cut the sausages along the long edge without cutting through to the end. Connect the tips, forming springs. Put it in the form. If the sausages unfold, secure their tips with wooden skewers.

7. Step 6:

   

   Drive an egg into the center of each spring. Try not to damage the yolk: so the casserole will turn out to be as beautiful as possible. Bake in a preheated 180 ° C oven for 30-40 minutes.

8. Step 7:

   

   The protein should completely stabilize, that is, become white and not transparent. But the degree of readiness of the yolk can be adjusted at your discretion. You can leave it liquid, or you can, like me, bring it to full readiness. Focus on its appearance. Serve the casserole hot, with fresh vegetables. And don't forget to take out the skewers if you used them!