Casserole Picasso

Step-by-step preparation

Cooking time: 50 mins

1. STEP 1

   

   How to make Picasso casserole? Prepare all the necessary ingredients. You can use puree either freshly prepared or prepared the day before. With such “yesterday’s” puree, the casserole will turn out even tastier. Choose sausages with the most natural composition, without mechanically separated meat and flavor enhancers. Remove the sausages from their individual casings in advance. It is better to take small eggs. Wash the greens and shake.

2. STEP 2

   

   Grease a baking dish with a drop of sunflower oil. I have a square shape with a side of 17 centimeters. Pour the mashed potatoes into the pan, pressing down firmly with a spatula. Use the long end of a tablespoon to 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 puree areas.

5. STEP 5

   

   Cut the sausages along the long edge, without cutting all the way through. Connect the ends to form springs. Place in the mold. If the sausages unroll, secure the ends with wooden skewers.

6. STEP 6

   

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

7. STEP 7

   

   The protein must be completely stabilized, 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 remove the skewers if you used them!