Recipe: Cilbir Breakfast Eggs
***Rachel Khoo would like to thank all the inspiring people who helped make the Khoollect studio a hive of creativity. Although the Khoollect studio’s doors have now closed, you can keep up with Rachel’s newest adventures on RachelKhoo.com and on Rachel’s Instagram and Facebook pages – and, continue to enjoy the Khoollect website’s stories and recipes, which will remain available.***
We all know the possibilities of eggs for breakfast extend way beyond boiled or fried but Turkish eggs have only recently come into the mainstream in the UK and we have seriously been missing out.
Linda, author of Cracked cookbook says: “This recipe was found in a dusty old Turkish cookbook I relegated to the top shelf of my foodie library some time back. I have been making it in some form or another for years and this is the recent update. It’s something really quite wonderful for its speed, simplicity, and exoticness.”
A simple but powerfully flavourful option for breakfast (and in our case, every meal), Turkish eggs or cilbir will work it’s way into your brunch repertoire fast.
Cilbir Recipe for The Perfect Breakfast Eggs
Mix the yogurt, garlic and hummus together and divide between two bowls.
Heat the ghee in a small pan and fry the sage leaves for a few seconds, then lift onto kitchen paper. Add the sweet paprika to the ghee and set aside.
Break a duck egg into a cup. Get some water boiling in a medium pan, add the vinegar and swirl the water. Lower the first egg into the middle of the swirl, turn off the heat and time 3 minutes. When it is ready lift out with a slotted spoon and place it, still on the spoon, on kitchen paper to drain. Crack the next egg into the cup and cook in the same way.
While it cooks, heat the ghee again briefly and spoon onto the bowls of yogurt mixture. Lay the drained poached egg on top of one bowl, scatter with sage leaves and some red pepper flakes and serve with the toast. Finish the second egg in the same way, then eat before it gets cold.
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