Poached eggs with yoghurt and Aleppo-pepper butter


Yoghurt and eggs are a great combination, and the Aleppo-pepper butter adds a touch of heat. Look for the golden-crusted variety of Turkish bread rather than the super-soft white kind - it has a lot more flavour.

You'll need

8 eggs ½ cup (loosely packed) coriander, coarsely chopped ½ cup (loosely packed) flat-leaf parsley, coarsely chopped ½ cup (loosely packed) mint, coarsely chopped ¼ cup (loosely packed) dill, coarsely chopped 1 golden shallot, thinly shaved on a mandolin 1-2 pickled green chillies, thinly sliced crossways 1 tbsp lemon juice 500 gm plain Greek-style yoghurt 8 thick slices of Turkish bread, toasted Extra-virgin olive oil for drizzling   Aleppo-pepper butter 50 gm butter, diced 1 tbsp Aleppo pepper (see note)

Method

  • 01
  • For Aleppo-pepper butter, melt butter in a saucepan over medium heat. Add Aleppo pepper, stir for 1 minute, then remove from heat.
  • 02
  • Poach eggs in a saucepan of simmering water over medium-high heat until cooked to your liking (2½-3 minutes for soft-poached). Remove with a slotted spoon and drain briefly on paper towels.
  • 03
  • Meanwhile, combine herbs, shallot and chilli in a bowl, drizzle with lemon juice, season to taste and toss to combine.
  • 04
  • Spoon yoghurt onto plates, top with eggs, drizzle with Aleppo-pepper butter, scatter with herb salad and serve with toasted Turkish bread.

At A Glance

  • Serves 4 people
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At A Glance

  • Serves 4 people

Additional Notes

Aleppo pepper, a ground mild chilli, is available from Turkish grocers and online from herbies.com.au; if it’s unavailable substitute another mild chilli powder.

Featured in

June 2017

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