Poached eggs with yoghurt and Aleppo-pepper butter

AT A GLANCE

  • Serves 4 people

Yoghurt and eggs are a great combination, and the Aleppo-pepper butter adds a touch of heat. Look for the golden-crusted variety of Turkish bread rather than the super-soft white kind - it has a lot more flavour.

  • 8 eggs
  • ½ cup (loosely packed) coriander, coarsely chopped
  • ½ cup (loosely packed) flat-leaf parsley, coarsely chopped
  • ½ cup (loosely packed) mint, coarsely chopped
  • ¼ cup (loosely packed) dill, coarsely chopped
  • 1 golden shallot, thinly shaved on a mandolin
  • 1-2 pickled green chillies, thinly sliced crossways
  • 1 tbsp lemon juice
  • 500 gm plain Greek-style yoghurt
  • 8 thick slices of Turkish bread, toasted
  • Extra-virgin olive oil for drizzling
  •  
  • Aleppo-pepper butter
  • 50 gm butter, diced
  • 1 tbsp Aleppo pepper (see note)
01   For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.
02   Poach eggs in a saucepan of simmering water over medium-high heat until cooked to your liking (2½-3 minutes for soft-poached). Remove with a slotted spoon and drain briefly on paper towels.
03   Meanwhile, combine herbs, shallot and chilli in a bowl, drizzle with lemon juice, season to taste and toss to combine.
04   Spoon yoghurt onto plates, top with eggs, drizzle with Aleppo-pepper butter, scatter with herb salad and serve with toasted Turkish bread.
NoteAleppo pepper, a ground mild chilli, is available from Turkish grocers and online from herbies.com.au; if it’s unavailable substitute another mild chilli powder.

Topics:

WINTER, HERBS, BREAKFAST, ALEPPO PEPPER, EGGS, YOGHURT

Recipe:

LISA FEATHERBY

Photography:

WILLIAM MEPPEM

Styling:

LISA FEATHERBY

FEATURED IN

June 2017

June 2017

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