INGREDIENTS FOR THE LABNEH
| Ingredients (4 servings) |
| 500 |
g |
Greek yogurt |
| 1 |
|
clove of garlic, grated |
|
|
zest and juice of 1 organic lemon |
| 1 |
teaspoon(s) |
ground cumin |
|
|
salt to taste |
INGREDIENTS FOR THE POACHED EGGS
| Ingredients (4 servings) |
| 1 |
tablespoon(s) |
vinegar |
| 8 |
|
eggs |
INGREDIENTS FOR THE CHILI BUTTER
| Ingredients (4 servings) |
| 100 |
g |
butter |
| 1 |
teaspoon(s) |
powdered beaver chili (in Turkish stores) |
| 1/2 |
teaspoon(s) |
paprika powder |
| 1 |
pinch |
of cumin |
INGREDIENTS FOR THE PARSLEY MINT PESTO
| Ingredients (4 servings) |
| 100 |
ml |
olive oil |
| 1 |
handful |
of parsley, fresh |
| 1 |
handful |
mint, fresh |
| 2 |
|
anchovy fillets |
| 50 |
g |
pine nuts or almonds |
| 1 |
pinch |
of salt |
| 1 |
pinch |
of pepper |
OTHER INGREDIENTS
| Ingredients (4 servings) |
|
|
Bread or baguette (preferably from the day before) |
- Place the Greek yogurt in a bowl and mix with the grated garlic clove, cumin and lemon zest. Season with salt and lemon juice and mix well. Set the bowl to the side.
- Bring a large pan of water to boil. Add the vinegar. Break the eggs individually into small bowls or cups. Carefully slide the eggs into the boiling water and poach for about 3 to 4 minutes, until the whites are set but the yolks are still soft.
- Remove the poached eggs with a slotted spoon and drain on kitchen paper.
- For the chili butter, briefly heat all the ingredients (no more than 1 to 2 minutes) and blend.
- For the pesto, also blend all the ingredients briefly until you have a coarse paste.
- For the bread potato chips, cut the bread into thin slices and bake in a preheated oven at 180°C on a baking tray with a little olive oil for approx. 10 minutes until golden brown.
- To serve, spread the labneh on the plates and place two poached eggs on top. Spread chili butter on one side and pesto on the other. Serve with the bread potato chips.
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