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Main Ingredients
- 150 g Greek yogurt
- 1 garlic clove
- 2 tbsp fresh dill
- 2 eggs
- 2 slices sourdough bread
Spices & Oil Base
- 2 tbsp olive oil
- 2 tbsp fresh coriander (or parsley)
- 1 tbsp butter
- 1 pinch smoked paprika powder
- 1 tsp chili flakes
- 1 pinch cayenne pepper
- 1 pinch salt
- 1 pinch pepper
- 1 splash vinegar
Prepare Yogurt & Oil
- 1Combine the yogurt with a pressed garlic clove and finely chopped dill. Season with a pinch of cayenne pepper, salt, and freshly ground pepper. Let the yogurt sit at room temperature for at least 15 minutes.
- 2For the spiced oil, finely chop the coriander (or parsley) and mix with the olive oil. Add a pinch of salt and let it sit as well.
Chili Butter & Poaching Eggs
- 1For the chili butter, melt the butter in a pan. Remove from heat, stir in chili flakes and smoked paprika powder. Keep warm so it remains liquid.
- 2Bring water to a boil with a splash of vinegar, then reduce the heat (do not boil vigorously). Create a whirlpool with a spoon. Carefully slide the egg (first place in a sieve to drain the watery egg white) into the center of the whirlpool. Poach each egg individually for about 3-4 minutes.
Serving
- 1Spread the yogurt on a deep plate. Drizzle the herb oil and chili butter over it. Place the poached eggs on top. Finally, season with a little chili and serve with toasted sourdough bread.
Claudine " Countryatheart.de"
Hi, I'm Claudine and a part-time travel blogger for countryatheart.de - on my travels, I love to try out foreign cuisines, and every now and then I bring the recipes home with me. Here you can travel along a bit and try something new.