Brunch has gained a sort of cult status these days especially with resraurants around town but who’s to say you cant do the same thing at home.
I’ll be honest, at home we mostly do shakshuka because its an all time fave for my boys but this turkish eggs is a game changer. The creamy whipped labneh is like nothing else add to this a freshly baked loaf of bread to scoop up the goodness and you have yourself a perfect brunch meal that takes no time at all to prep.
Serves 2
• 4 eggs
• 2 tbs vinegar
• 6 balls, Sirimon labneh with nigella seeds
• ¼ cup whole milk
• ¼ cup chopped parsley and mint
• ½ cup fresh dill
• A handful of rocket
• A small loaf of sourdough bread
Take your labneh balls and milk and place them into a blender. Pulse them slowly until you get a thick paste. Don’t worry if there’s a few small lumps, it adds texture to the meal.
Next spread the labneh evenly on half of 2 plates and then place the rocket on one side of the labneh, with some bread on the other side.
We are now ready to cook the eggs.
Boil about one litre of water in a deep saucepan. Once the water is boiled, add a pinch of salt and the vinegar and reduce the heat to medium so that the water is simmering.
Crack your eggs one at a time into a small bowl with the yolk still intact. (do not crack all your eggs into one bowl). Then stir the water until it swirls. Carefully pour your egg into the centre of the swirl and allow it to cook for 3 to 5 minutes depending on how runny you want the yolk to be. Using a slotted spoon, take out your egg and place it on to a flat plate. Repeat the process until all the eggs are done.
To serve, dab away any excess water and then slide 2 eggs carefully on to the labneh on each plate. Drizzle chili oil over the eggs and labneh to your liking and garnish the same with the chopped herbs and serve.