Poached Eggs, Yoghurt and Brown Butter Sizzle
A spicy, hot breakfast bowl inspired by a Turkish classic dish.
- 2 Eggs
- 1 tsp White wine vinegar
- 30 g Unsalted butter
- 1 Garlic clove, peeled
- 0.5 tsp Chilli flakes
- 0.5 tsp Smoked paprika
- 1 tsp Sesame seeds
- 1 tsp Madhūka Powder
- 150 g Greek yoghurt
- First, poach your eggs. Bring a saucepan of water to the boil and add the vinegar and a pinch of salt. Use a spoon to swirl the water, then when the swirl has almost come to an end crack in your egg and cook for 3-4 mins or until set. Once cooked, scoop out with a slotted spoon and drain on a plate lined with kitchen paper.
- Heat a small frying pan over a medium-low heat and add the unsalted butter to melt. Once melted, add the sliced garlic with a pinch of salt and increase the heat slightly to let the butter bubble and foam. Cook for 3-4 mins or until the butter starts to turn brown, then add the chilli flakes, smoked paprika, sesame seeds and the Madhūka Powder, cooking for another 30 seconds. Remove from the heat.
- Divide the yogurt between the bowls, then top with the poached eggs. Drizzle over the Madhuka brown butter and enjoy. Serve with toast if you like!