Cilbir
Poached eggs set on a bed of garlicky yoghurt and finished with butter that has been foamed with chilli flakes until it turns red. The cool yoghurt, runny yolk and hot butter meet on the plate, and bread is there to mop them up.
Ingredients
- natural yoghurt — 300 g
- garlic cloves — 1 pcs
- salt — 0.5 tsp
- vinegar — 1 tbsp
- egg — 4 pcs
- butter — 40 g
- chilli flakes — 1 tsp
- dried mint (optional) — 0.5 tsp
- bread, to serve — 4 slice
Instructions
- Take the yoghurt out of the fridge early so it is not fridge-cold; crush the garlic with the salt and beat it into the yoghurt.
- Bring a wide pan of water to a bare simmer and add the vinegar.
- Crack each egg into a cup, stir the water into a gentle whirl and slide the eggs in one or two at a time; poach for 3 minutes, until the whites are set and the yolks still soft.
- Lift the eggs out with a slotted spoon and rest them on kitchen paper.
- Melt the butter in a small pan until it foams, take it off the heat and stir in the chilli flakes so the butter turns red without the flakes burning.
- Spread the yoghurt over two plates, set the eggs on top, spoon over the chilli butter, sprinkle with dried mint and serve with bread.