I'm not sure why it took me so long to make this recipe. I wasn't sure about the texture of the running eggs and the yoghurt but I shouldn't have been worried. It was yum. I'll be adding it to my weekend brunch repetoire. It's a bit of a cheat version as I used the awesome chill crisp oil from my friends at Taste Peddlar (https://www.tastepeddler.com.au/). You have to try it if you haven't already, you'll be hooked.
It's super easy once you have the poached eggs mastered. I might do a little video on how I make them.
Serves 1
Ingredients
3 eggs
1 tbsp. of chill oil
Sprig of coriander or any fresh herb of your choice, chopped
Juice of half a lime
150g of Greek yoghurt
Salt and pepper
2 slices of sourdough
1 tbsp. of olive oil
Method
In a bowl, add your Greek yoghurt, salt and pepper and lime juice and give it a good stir. Layer it on the bottom of a nice serving dish. Keeping 2 tbsps. for drizzling over the top at the end.
Heat a frying pan, and add the olive oil. Heat the oil and brown the slices of bread on each side. Set aside on a side plate, ready for dunking in the creamy, eggy goodness.
Bring a large pot of salted water to a rapid boil and reduce to a simmer. Crack an egg into a ramekin and ease gently into the water, giving it a stir to create a pool. Repeat with the remaining eggs.
While the eggs are cooking, heat the chilli crisp oil.
The eggs will be cooked in about 2-3 minutes. You can test one by removing it with a slotted spoon and giving it a wiggle. If it's still quite loose then drop it in for another minute and obviously if you don't like them runny, you will want to leave them in for longer. Remove the eggs onto a plate with a piece of kitchen paper to soak up a bit of the boiling water.
Add your eggs to the serving plate with the yoghurt. Drizzle on the remaining yoghurt. Sprinkle on the herbs and drizzle on the hot chilli crisp oil and enjoy.
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