The perfect brunch dish. Fresh greek yogurt infused with the most delicious butter, herbs and spices blend. Topped with perfectly poached eggs and served alongside crusty delicious bread. This is a true show stopper.
1tablespoon cilantroplus a sprinkle more to top at the end
1/2avocado cut in slices
fresh cracked pepper to taste
In a small bowl, combine the sour cream, plain greek yogurt, lime zest and season with salt and pepper to taste.
In a small sauté pan, melt the butter and olive oil.
Quickly add the minced garlic, scallions, paprika, chipotle powder, cumin, chili flakes, salt and pepper.
Allow all the ingredients to mingle and remove from the heat. Once away from the heat, add a tablespoon of cilantro.
In a medium sauce pan, bring some salted water to a simmer.
Once the water reaches a nice little simmer, not a crazy boil, stir the water around a few times to make a swirl go round and round.
Using a small glass or heat resistant bowl, scoop out some of the salted water, about 2 tablespoons.
Crack your egg into the hot water in the small bowl. Allow the egg to sit in the water for a second of two.
Slowly and carefully add the egg into the simmering swirling water. Follow the current as you slowly drop the egg.
Repeat the same motion with the rest of the eggs.
Using a slotted spoon, scrape the surface of the now boiling water to remove any foam that accumulated on the top, discard this foam.
For a very runny yolk and slight runny egg white, cook for 2 minute or so. The yolk should feel very bouncy and soft, like you can easily pop it with your finger. For a runny yolk but all the way cooked egg whites, cook for about 3 minutes. Again, gently scoop out the egg and very softly poke the yolk (without popping it!). It should feel a bit harder but still bouncy and soft. For a more cooked yolk, cook the eggs close to 3 minutes. At this point the outer layer of the yolk will be significantly harder to the touch, almost no bounce. For a completely cooked yolk, cook the eggs for 4-5 minutes. The yolk, will be completely hardened to the touch.
Using a slotted spoon, scoop the eggs out of the water and place them on a plate lined with a paper towel to help absorb the excess water.
Butter a few slices of crusty bread, grill them in a small pan.
Plating these Latin "Turkish" Eggs:
Scoop some of the yogurt sour cream blend on to the bottom of a plate.
Place two poached eggs on top of the yogurt mixture.
Drizzle some of the butter spice blend on top of the eggs.
Serve with some slices of avocado.
Sprinkle some fresh cilantro and squeeze some fresh lime juice all over.
Serve with buttered toasted bread.
My unconventional way of poaching eggs is a bit risky so use kitchen mittens to protect your hand if you're not used to handling hot food with your hands.
Latin "Turkish" Eggs https://sabrispantry.com/latin-turkish-eggs/ April 13, 2022