👥4 people
⏲️5m
🕐10m
🍽️breakfaststarter
A simple, savory breakfast made of perfectly poached eggs.
Ingredients
- 1 cup plain Greek yogurt
- 2 cloves garlic cloves, finely minced
- 4 ea eggs
- 3 tablespoons butter
- 1 tablespoon vinegar
- 2 teaspoons Aleppo pepper
Method
- In a small mixing bowl, combine the room-temp yogurt and garlic, a good pinch of kosher salt and whisk well. Divide the yogurt mixture between four serving bowls (¼ cup per serving) and set aside for now.
- Bring a medium saucepan full of water to a boil. Stir in the vinegar.
- Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the excess liquid from part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
- When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of the vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
- Prepare and cook the remaining eggs exactly as you did the first.
- While the second egg is cooking, make the olive oil sauce. In a small skillet, warm the butter and Aleppo pepper over medium heat.
- Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated butter.
- Serve immediately with your favorite rustic bread. For class on 7-16-24, we served with corn chips.
