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You’re a good egg, just a little cracked and scrambled right? We feel you, these last couple of years have had all of us scrambling at times for obvious reasons but let us give you a crackin’ good egg dish that’ll take your brunch-at-home to the next level. It’s simple and doesn’t take a lot of time, so your weekend snooze-in won’t be affected. It’s impressive to look at and tastes eggcellent. We promise!
Turkish eggs or known as Cilbir in Turkey are poached eggs over a bed of seasoned Greek yoghurt – our version garnished with arugula, hot sumac butter and fresh mint. It’s divine, a must-try!
Watch our Turkish Eggs Instagram reel here: https://www.instagram.com/p/CcZNeOnD6JR/ or follow the recipe below.
4 Pace Farm free-range eggs
100g Pepe Saya butter
200g Moo Greek style yoghurt
30ml Mr Organic extra virgin olive oil
1 pinch Olsson's sea salt flakes
1 pinch Barts bristol five blend pepper
1 tbsp Barts sumac seasoning
1 sprig fresh mint
1 bunch fresh rocket
Grab a large saucepan, fill with water, season with sea salt, and bring that to the boil. Crack eggs into small bowls. Once water is boiling, add a splash of white vinegar (to help prevent the egg-whites from dispersing in the water). Stir through the water to make it whirl, carefully pour eggs into pan. It should take about 4 minutes for perfectly, delicate poached eggs. Take them out when done and place on a paper towel to drain.
Whilst your eggs are poaching away, you can crack on with the yoghurt mix. Place 6 heaped spoonfuls of Moo yoghurt into a bowl, add olive oil, salt, pepper and whisk away until smooth and glossy. Taste and adjust seasoning to your personal preference. Just a hint of paprika powder or some chilli flakes are a great addition for a bit of kick.
As one of the last steps, heat up the butter and wait for it to start foaming. Be careful, do not let it burn! Once it becomes a little brown, take the pan off the heat and add the sumac and whisk quickly – cautiously so, it’ll be hot!
Pour yoghurt onto a place, spread around a little to create a nice layer for those eggs to sit on. Elegantly distribute half of the rocket on top and delicately place those poached eggs onto this bed of yoghurt & arugula. Spoon over the hot sumac butter generously and garnish with the leftover rocket and freshly chopped mint. Voilà, it couldn’t be simpler!