| 2 | eggs |
| 200 g | Turkish yogurt |
| 5 g | parsley |
| 1 clove | garlic |
| 30 g | unsalted butter |
| 15 ml | olive oil |
| 5 g | chili flakes |
| 30 ml | vinegar |
| salt | |
| pepper | |
| flaky sea salt (for garnish) | |
| sourdough bread (for serving) |
Finely chop parsley. Add yogurt to a bowl. Peel and grate garlic into the yogurt. Add parsley and salt to the yogurt, mix well, and set aside.
In a small pan, brown butter over medium heat. Turn off the heat, add olive oil and chili flakes, stir, and set aside.
Fill a wide pot approx. 4-5cm/5” high with water t, add vinegar (if you don’t want to follow the chef’s note) and bring to a boil. As soon as fine air bubbles begin to rise from the bottom of the pot, add your eggs in one by one, cook for approx. 2 ½ - 3 min., so that the egg yolk is still runny. Remove, and drain on kitchen paper.
Divide yogurt evenly between two deep dishes. Place poached egg in the center of the plate and pour chili butter on top. Garnish with parsley and sea salt flakes and serve with sourdough bread. Enjoy!
