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Brown Butter Turkish Eggs

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Ingredients

Units Scale

For the brown butter

  • 100g butter
  • 2 cloves garlic, thinly sliced
  • 1 small shallot, thinly sliced
  • 1 tbsp Aleppo pepper

For the yoghurt

  • 150g Greek yoghurt
  • Handful fresh mint leaves
  • 1/2 clove garlic
  • Juice of half a lemon
  • 3 eggs, poached
  • Salt and pepper
  • Toasted sourdough

Instructions

  1. Melt the butter in a pan and heat gently until starting to brown.
  2. Place the sliced garlic and the shallot in a different pan and pour the browned butter into this pan through a sieve to strain off the milk solids.
  3. Fry until crisp and the Aleppo pepper.
  4. Finely slice the mint and stir into the yoghurt.
  5. Grate the half garlic clove, squeeze the lemon in, season with salt and pepper and taste.
  6. Season your poached eggs with salt and pepper.
  7. When you’re ready to serve place three good dollops of the herbed yogurt on a plate or bowl.
  8. Follow that up with the eggs and then spoon over the warm butter.
  9. Top with a little more chopped mint and serve with toasted sourdough.

Find it online: https://fallowrestaurant.com/brown-butter-turkish-eggs/

Fallow Restaurant London
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Fallow Restaurant London
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Book a table