Addiction Of The Season
Friday, December 06, 2013Every few months or so, I find myself getting somewhat attached to a different fad or food. My so called 'crack' at this very moment is The Providores' Turkish Eggs - Poached eggs in whipped yoghurt and Chilli Butter. I can safely say I can no longer count the number of times enjoyed this month on two hands. Not to mention, I've refuse to order anything else on the menu.
Needless to say, breakfast this season is getting a little bit pricey, so I thought I better give it a try in the old test kitchen. (Home). If you're like me and you've tried this breakfast crack before, you'll be very pleased to find this recipe so you too can enjoy it in the comfort of your own bed.
Make it as a 'for the table' dish or stop kidding yourself and endulge on your own.
YOU WILL NEED:
3/4 CUP NATURAL YOGHURT
1/2 TBSP LEMON JUICE
1/4 CHOPPED FRESH TOMATO
2 POACHED EGGS *
1/4 RED CHILLI, SLICED
2 TSP OLIVE OIL
2 TBSP BUTTER
1 TSP CHILLI POWDER
SEA SALT AND PEPPER
FRESH TOASTED BREAD OF YOUR CHOICE (At The Providores I do sourdough, at home I do spelt challah).
*To poach the eggs, in a small pot, boil water (above half the way up the pot) and add a dash of salt. Once it's boiling, add a 1/4 tsp any white vinegar. With the handle of a slotted cooking spoon, make a sort of whirl pool in the water (careful not to splash yourself) by quickly stirring in circles. Have your egg already cracked in a small ramekin or bowl. As soon as you take the spoon away from the water, immediately drop the egg into the centre of the 'whirlpool'. Continue to stir slowly around the egg when it's dropped in. The white should fold over itself. Leave for 2 1/2 minutes and remove with the slotted spoon. (You can also view a video I posted by Hilah Cooking in the ingredients list).
Firstly, for the chilli butter, melt the butter in a small pan on a low heat. Add the sliced chilli and the chilli powder. Turn off the heat when it's melted and the chilli has slightly softened. (You can substitute the butter for olive oil if you like).
While you're poaching your eggs, combine the yoghurt, lemon juice, chopped tomatoes, olive oil, a pinch of salt and pepper and some chopped parsley.
Once you've removed the poached eggs, place them in the yoghurt mixture. Top everything with the chilli butter and then top the whole dish with some more sea salt, ground pepper, a few dried chilli flakes and some fresh parsley.