A BEAUTIFUL BREAKFAST PAIRING OF CREAMY YOGHURT, POACHED EGGS AND A WARM CHILLI OIL.
I love breakfast, and I love brunch on a relaxed morning even more. Turkish Eggs is a brunch dish that fills you up and sets you up perfectly for a chilled few hours on the sofa (while you contemplate your next meal of course).
Warm poached eggs paired with yoghurt may sound like an unlikely pair, but I promise it'll all make sense when you dip in your flat bread and the flavours hit the roof of your mouth.
Preparation Time: 5 minutes
Cooking Time: 10 minutes
Servings: 2
INGREDIENTS
- 250g greek/full fat yoghurt (room temperature)
- 1 clove garlic, peeled and minced
- 3 tablespoons butter
- 3 tablespoons olive oil
- 1 teaspoon chilli flakes (Turkish red pepper flakes preferably)
- 1/2 teaspoon chilli powder
- Small handful of dill or parsley
- Sea salt to taste
- 2 large eggs
- Flatbread/crusty bread for dipping
METHOD
1. In a small bowl, combine the yoghurt, garlic and a little bit of salt to taste.
2. In a small frying pan over medium heat, add your olive oil and butter and bring to a gentle simmer. Add in the chilli flakes and season to taste. Reduce heat and allow heat to gently infuse while you move on to your eggs.
3. Now for the poached eggs, you want to start by making sure your eggs are nice and fresh. I find it gives the best results.
4. Bring a pan of water to a gentle simmer - fill pan to at least 5cm deep, you want to give your eggs enough room for submersion.
5. Crack your eggs (separately) into a small bowl.
6. Use a spoon to create a gentle swirl in your simmering water to help the egg whites to form around the yolk. Gently lower your eggs - one at a time - into the water, aiming for the centre of the swirl.
7. Cook eggs for about 3-4 minutes, you want it to be firm outside but still nice and bouncy in the middle.
8. Take the eggs out gently using a slotted spoon, and plunge into a bowl of cold water for a minute. This helps to stop the cooking process so your yolk stays nice and runny. Take your eggs out of the cold water and transfer onto kitchen paper to drain.
9. Divide the yoghurt into two bowls, place a poached egg in each bowl, the generously drizzle over that buttery chilli oil. Top with dill or parsley and enjoy!
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