Brunch

Turkish Baked Eggs

Serves 2

200g Greek yoghurt

1 garlic close, finely grated

3/4 tsp sea salt flakes

50g butter

25ml extra virgin olive oil

1 tsp Aleppo Turkish red pepper flakes

1tbsp white wine vinegar

2-4 Fairburn's Famous British Blue Eggs

A small handful of dill or flat parsley, roughly chopped

2 slices of sourdough bread, toasted, to serve

Fill a saucepan with 6cm of water and bring to the boil. Once boiling, turn the heat down to a gentle simmer.
Tip the yoghurt into a heatproof bowl and stir in the garlic and half a teaspoon of salt. Place the bowl over the pan of simmering water. Stir the yoghurt until it has thickened slightly and is the consistency of lightly whipped cream.
In a small pan, gently melt the butter until it begins to turn nutty brown in colour. Remove from the heat, stir in the oil followed by the Aleppo pepper flakes and leave to one side.
Fill a medium saucepan with some water and bring to a gentle boil. Add the vinegar and the remaining salt to the pan. Stir the water in a circular motion to create a vortex, and then crack an egg into the water, continuing to stir very gently. Turn the heat right down and cook for around 3 minutes. Remove the egg from the pan with a slotted spoon and drain on kitchen paper. Repeat with the remaining eggs.
Divide the warm, creamy yoghurt between two shallow bowls. Top each bowl with a poached egg (or two) and pour over the chilli butter.
Scatter with the chopped herbs and serve immediately with the toasted sourdough.

Photo credit: Michael Powell