Empty My Fridge
Perfectly Poached Eggs Breakfast
Ingredientes
- Garlic · minced2
- Greek yoghurt2 ½ colheres de sopa
- Lemon · juiced½
- Lime¼
- Butter3 colheres de sopa
- Smoked paprika1 ½ colher de chá
- Chili flake · dried flakes½ colher de chá
- Vinegar3 colheres de chá
- Egg2–4
- Extra virgin olive oil1 ½ colher de chá
- Bread · toasted
- Dill
- Parsley
Modo de preparo
- Preheat the oven to 180°C (350°F). Wrap the whole garlic bulb in foil with a drizzle of oil, seal it into a parcel and roast for 45 minutes, until soft and tender. Let cool slightly.
- Melt the butter in a small pan over medium heat with the smoked paprika, chilli flakes and seasoning. Cook for 2 minutes, then set aside.
- Make the citrus yogurt by mixing the yogurt with the minced garlic, lemon and lime zest, lemon juice and seasoning.
- Bring a pan of water to a boil over high heat and add the vinegar. Poach the eggs for 2 1/2 minutes, or until done to your liking. Drain on paper towel.
- Toast the bread, spread it with the roasted garlic and citrus yogurt, top with the eggs, drizzle with the chilli paprika butter and garnish with dill, parsley and cracked black pepper.
Resumido do vídeo de Chef Jack Ovens. Assista para ver os detalhes.
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