You can find this dish on our cafe menu. Inspiration for this one comes from the traditional Turkish breakfast dish çılbır, once favoured by the Sultans of the Ottoman empire!
Our take is equally fit for a king, with a winning combination of garlicky yoghurt, dill, and soft poached eggs. Finished with a drizzle of warming chilli butter, and toasted sourdough on the side.
1 garlic clove, peeled and crushed
300g thick Greek yoghurt
50ml extra virgin olive oil
50g salted butter
1tsp dried chilli flakes
100ml white wine vinegar
2 stalks of fresh dill or flat parsley, chopped
1 tbsp dill, cut into 1cm lengths
2 tbsp flat parsley leaves, roughly chopped
Start by mixing the crushed garlic with the yoghurt, add half the olive oil and whisk together for 10 seconds. Put the mixture to one side, ready to be served at room temperature.
In a small pan heat the butter until it becomes a pale beurre noisette – nutty brown in colour. Take off the heat and add the chilli flakes, swirling the pan gently to allow them to sizzle.
Add in the remaining olive oil and the chopped stalks of dill or parsley, then put the mixture to one side, keeping it warm
Add the vinegar to a deep pan of rapidly simmering water, crack the eggs into a small tea of coffee cup and lower into the water. Slowly tip out the eggs and ensure that the water remains on a gentle simmer until they are cooked.
(Tip: Never add salt to the water when poaching eggs as it causes them to break up!)
Divide ¾ of the garlic yoghurt into 4 warmed bowls. Place 2 poached eggs in each then top with the remaining yoghurt, and sprinkle with the dill and parsley .
Finally, spoon the chilli butter on top and serve with toasted sourdough for dipping.