Our first cookbook Eat to Feed for breastfeeding moms releases July 16th, and we can't wait for you all to get your hands on it. We'll be sharing some of our favorite recipes leading up to the release date, starting with this Baked Eggs with Yogurt and Dill recipe. This recipe can be baked in an 8x8 baking pan if you don't have ramekins for individual servings. It also comes out just as delicious with the recipe doubled in a larger 9x12 casserole baking dish for serving larger crowds.    Find this recipe and more delicious lactation inspiration in our new cookbook Eat to Feed. You can find a full list of our retailers here. Grab yourself a copy...