Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Turkish Eggs with Yogurt, Chili Butter, and Toasted Bread
Eggs, creamy yogurt, chili, plenty of herbs: After this, you'll feel rejuvenated!
Cooking time: 30 minutes
Ingredients
| Ingredients (2 servings) | ||
|---|---|---|
| 400 | g | Greek full-fat yogurt |
| 1 | clove | garlic |
| 2 | teaspoon(s) | sea salt flakes |
| 4 | large eggs | |
| some | white wine vinegar | |
| 80 | g | Butter |
| 4 | slice(s) | white sourdough bread, cut into long strips |
| 2 | tablespoon(s) | olive oil |
| 1 | teaspoon(s) | Aleppo pepper (also known as Pul Biber or Turkish red pepper flakes) |
| some | chopped delicate herbs (such as parsley or dill) for garnish | |
- Mix the yogurt and garlic, season with salt, and set aside for later. Fill a medium-sized saucepan three-quarters full with water and bring to a simmer. Meanwhile, crack the eggs individually into a medium-sized bowl filled halfway with lukewarm water and white wine vinegar (this step helps to firm up the outer layer of the egg white, making poaching the eggs much easier).
- Soak for about 10 minutes. Using a slotted spoon, gently slide each egg into the simmering water. Cook until the egg white is opaque and firm, but the yolk is still runny, about 2 to 3 minutes. Lift out with a slotted spoon and drain on kitchen paper. Melt 1 tablespoon of butter in a pan over medium heat.
- Arrange the bread pieces evenly in the pan and fry undisturbed until they are golden brown and crispy, 3 to 4 minutes. Flip and crisp on the other side for about 2 minutes. Transfer to a plate. Add the remaining butter to the pan and let it brown. Turn off the heat, stir in the olive oil, and then add the Aleppo pepper and a pinch of salt.
- To serve, distribute the yogurt into 4 shallow bowls. Place a poached egg on each and drizzle with the hot, peppery brown butter. Sprinkle the chopped herbs on top and serve with the warm, fried butter croutons.
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