Our herby take on the celebrated eggs from Turkey, Çılbır poached eggs with garlic yoghurt.
Simply replace the Aleppo pepper with our very own Waiheke Herb Spread and voila - Eggs Waiheke.
Ingredients
2-4 chunky slices of Turkish bread, sourdough or ciabatta
Waiheke Blend EVOO, to brush on bread
1 clove of garlic
160g Greek yoghurt
¼ t sea salt
25g butter
2 T Waiheke Herb Spread
4 eggs
100ml white vinegar
Freshly ground black pepper
Directions
Preheat the oven to 160°C. Brush the bread with the EVOO and place on a tray and bake in the middle of the oven for 6-10 minutes, until lightly crispy.
Finely chop the garlic and gently crush under your knife. Whisk the yoghurt together with the garlic and the salt. Set aside.
Melt the butter in a small pan and keep on a medium low heat until it starts to go brown in colour and takes on a nutty aroma. Stir in the herb spread, set aside, then gently warming just before serving.
Bring a medium saucepan of water to a rapid boil, stir in the vinegar and crack the eggs into individual small bowls or cups. Reduce the waters heat to a gentle simmer, stir to create a whirlpool, then drop in the eggs, quickly, one at a time.
Poach the eggs for about 3-5 minutes, depending if you like a runny or a more set yolk. Using a large slotted spoon, scoop out the eggs one at a time, and place on a plate lined with paper towel.
To serve, divide ¾‘s of the garlic yogurt between two bowls, place two eggs on top of each, and top the eggs with the remaining yoghurt and a generous drizzle of the herb butter. Finish with a fresh grind of black pepper and your toasted bread on the side.
