Lake trout with potato risotto
After spectacular culinary journeys across the world’s oceans, Lukas Nagl has found his home port...
Poached eggs with labneh, chili butter and parsley-mint pesto
Eggs and yogurt? The combination is a classic in Levantine cuisine - and very simple too. You'll love it!
Cooking time: 1 hour
INGREDIENTS FOR THE LABNEH
| Ingredients (4 servings) | ||
|---|---|---|
| 500 | g | Greek yogurt |
| 1 | clove of garlic, grated | |
| zest and juice of 1 organic lemon | ||
| 1 | teaspoon(s) | ground cumin |
| salt to taste | ||
INGREDIENTS FOR THE POACHED EGGS
| Ingredients (4 servings) | ||
|---|---|---|
| 1 | tablespoon(s) | vinegar |
| 8 | eggs | |
INGREDIENTS FOR THE CHILI BUTTER
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | g | butter |
| 1 | teaspoon(s) | powdered beaver chili (in Turkish stores) |
| 1/2 | teaspoon(s) | paprika powder |
| 1 | pinch | of cumin |
INGREDIENTS FOR THE PARSLEY MINT PESTO
| Ingredients (4 servings) | ||
|---|---|---|
| 100 | ml | olive oil |
| 1 | handful | of parsley, fresh |
| 1 | handful | mint, fresh |
| 2 | anchovy fillets | |
| 50 | g | pine nuts or almonds |
| 1 | pinch | of salt |
| 1 | pinch | of pepper |
OTHER INGREDIENTS
| Ingredients (4 servings) | ||
|---|---|---|
| Bread or baguette (preferably from the day before) | ||
- Place the Greek yogurt in a bowl and mix with the grated garlic clove, cumin and lemon zest. Season with salt and lemon juice and mix well. Set the bowl to the side.
- Bring a large pan of water to boil. Add the vinegar. Break the eggs individually into small bowls or cups. Carefully slide the eggs into the boiling water and poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft.
- Remove the poached eggs with a slotted spoon and drain on kitchen paper.
- For the chili butter, briefly heat all the ingredients (no more than 1 to 2 minutes) and blend.
- For the pesto, also blend all the ingredients briefly until you have a coarse paste.
- For the bread potato chips, cut the bread into thin slices and bake in a preheated oven at 180°C on a baking tray with a little olive oil for approx. 10 minutes until golden brown.
- To serve, spread the labneh on the plates and place two poached eggs on top. Spread chili butter on one side and pesto on the other. Serve with the bread potato chips.
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