Hope you had a wonderful weekend?
I had a lazy one, mostly just bumbling around the flat. I’ve spent a lot of weekends at home lately. What with it being so cold and miserable out there, I can’t really get enough of curling up on the sofa with a blanket and a hot drink or a fresh warm bowl of popcorn and chilling out with a good film or TV show.
Anyway, let’s talk about brunch. In my mind, it’s the epitome of a great, lazy weekend. I don’t tend to eat breakfast during the week, but on the weekend, there’s nothing I love more… I usually have a long lie in then begin the afternoon with the default avo toast and whilst they never fail to make a great start to the day, this week I found myself wanting something different.
Turkish eggs, aka Çılbır. (Pronounced: “chill-bir”)
Thick, slightly garlicky yoghurt nestling a couple of perfectly poached eggs, drizzled with spicy chilli and thyme infused butter… It tastes even better than it sounds.
I served it up with some crusty grilled sourdough bread – perfect for dunking.
It’s so, so great. This is definitely going to be making a regular appearance on my brunch menu.
It’s insanely good. Seriously. Give it a go soon!
Ugh. Just look at that egg ooze.
Yolk porn at it’s finest…
Ingredients (Serves 4)
- 50g butter
- 1-2 tsp chilli flakes (depending on how spicy you like it)
- 1/2 tsp cumin
- 1.5 tsp fresh thyme
- 175g full-fat greek yoghurt
- 1/2 tsp salt
- 2 cloves of garlic, minced
- 4 medium eggs
- 1 tsp white vinegar
- Freshly ground pepper to taste
- Begin by heating the ingredients for the chilli butter in a small frying pan until the butter is melted. Stir well to combine and leave on a medium-low heat until the butter is browned – be careful not to let it burn! Once done, pour into a bowl and allow to cool while the flavours continue to infuse with one another.
- Mix the ingredients for the garlic yoghurt together set aside.
- To poach the eggs, bring a saucepan with about 1.5-2inches of water to the boil. Reduce the heat to medium – low so it reaches a steady, slow simmer. Crack your egg open and place in a small measuring cup / ramekin. Use a spoon and stir so the water swirls, carefully place the egg in the water. Cook for 3mins. Remove from the water with a slotted spoon, place on a kitchen roll lined plate to drain the excess water and cool. Repeat with remaining eggs.
- To serve, split the yoghurt into two bowls. Place two eggs in the middle and then drizzle over the chilli butter and top with freshly ground black pepper. Serve with toasted bread. (I used a sourdough loaf.)