Turkish Poached Eggs with Brown Butter Garlic Chips
Brunch or dinner - ready in only a few minutes, using ingredients always at hand. Adapted from Bon Appetit, the buttery sauce and garlic chips add a savoury flavour to the eggs. The salted yogurt kicks it up a notch, with the crispy croutons rounding out the dish with texture and carbs.
Serves 2
Time: 15 minutes
Ingredients
1 cup plain Greek yogurt
Kosher salt
5 tablespoons unsalted butter, or more, as needed
2 1/2 cups bite-size pieces country-style bread (Here's a No-knead artisan French bread recipe)
4 large eggs, room temperature
5 garlic cloves, thinly sliced
1 teaspoon pepper
1/2 teaspoon paprika
Fresh or dried herbs such as parsley or dill for serving (optional)
Method
Season 1 cup yogurt well with 1-2 teaspoons kosher salt or to taste and stir to combine. Divide the yogurt between 2 plates and spread into an even layer.
Melt 1 - 2 tablespoons unsalted butter to cover a medium-sized skillet over medium heat. Arrange the chunks of bread in an even layer in skillet and saute, undisturbed, until golden and crisp, 3–4 minutes. Turn. Continue to cook, stirring occasionally, until crisp on all sides, about 2 minutes more. Distribute evenly over the yogurt.
Fill a medium saucepan three-quarters full with water and let it heat to boiling. At the same time, complete the next step:
Combine the sliced garlic cloves and the remaining unsalted butter in a pan and cook over medium heat, swirling the pan occasionally, until the butter melts, foams, and is just starting to brown and the garlic is golden, about 5 minutes. Add the pepper and paprika and a big pinch of kosher salt. Watch the heat, reducing it to low if necessary. Cook, swirling the pan often, until the spices are fragrant and the garlic is golden brown and crisp, about 1 minute. Remove the garlicky spiced butter from heat and set aside.
Reduce the water to simmer. Crack each of the eggs and drop them into the hot water. Cook until the egg whites are done, but the yolk is still runny. Remove the eggs from the water with a slotted spoon, draining off excess water. Place them on top of the croutons.
Drizzle the garlicky spiced butter over the eggs and scatter the herbs (if using) on top.
Brunch or dinner - ready in only a few minutes, using ingredients always at hand. Adapted from Bon Appetit, the buttery sauce and garlic chips add a savoury flavour to the eggs. The salted yogurt kicks it up a notch, with the crispy croutons rounding out the dish with texture and carbs.
Serves 2
Time: 15 minutes
Ingredients
1 cup plain Greek yogurt
Kosher salt
5 tablespoons unsalted butter, or more, as needed
2 1/2 cups bite-size pieces country-style bread (Here's a No-knead artisan French bread recipe)
4 large eggs, room temperature
5 garlic cloves, thinly sliced
1 teaspoon pepper
1/2 teaspoon paprika
Fresh or dried herbs such as parsley or dill for serving (optional)
Method
Season 1 cup yogurt well with 1-2 teaspoons kosher salt or to taste and stir to combine. Divide the yogurt between 2 plates and spread into an even layer.
Melt 1 - 2 tablespoons unsalted butter to cover a medium-sized skillet over medium heat. Arrange the chunks of bread in an even layer in skillet and saute, undisturbed, until golden and crisp, 3–4 minutes. Turn. Continue to cook, stirring occasionally, until crisp on all sides, about 2 minutes more. Distribute evenly over the yogurt.
Fill a medium saucepan three-quarters full with water and let it heat to boiling. At the same time, complete the next step:
Combine the sliced garlic cloves and the remaining unsalted butter in a pan and cook over medium heat, swirling the pan occasionally, until the butter melts, foams, and is just starting to brown and the garlic is golden, about 5 minutes. Add the pepper and paprika and a big pinch of kosher salt. Watch the heat, reducing it to low if necessary. Cook, swirling the pan often, until the spices are fragrant and the garlic is golden brown and crisp, about 1 minute. Remove the garlicky spiced butter from heat and set aside.
Reduce the water to simmer. Crack each of the eggs and drop them into the hot water. Cook until the egg whites are done, but the yolk is still runny. Remove the eggs from the water with a slotted spoon, draining off excess water. Place them on top of the croutons.
Drizzle the garlicky spiced butter over the eggs and scatter the herbs (if using) on top.