Servings: 4
Ease of Preparation: Medium
This recipe is part of the One BIG Recipe: Weekend Brunch [1]
Ingredients:
Yogurt Spread:
- 1 cup (240 ml) plain Greek yogurt
- 1 clove garlic, grated on a rasp
- 1 teaspoon (5 ml) lemon zest
- 2 teaspoons (10 ml) lemon juice
- 2 tablespoons (30 ml) chopped dill
- Salt and pepper
Spiced Butter Sauce:
- ½ cup (120 ml) butter
- 1 tablespoon (15 ml) Aleppo pepper
- ¼ teaspoon (1.25 ml) ground cumin
Poached Eggs:
- 4 cups (950 ml) leftover oxtail braising liquid or beef stock
- 1 tablespoon (30 ml) white vinegar
- 4 eggs
To Serve:
- Chopped dill/mint/parsley, to garnish
- Flaky salt, to garnish
- Toast, to serve
Method:
For the Yogurt Spread:
- In a bowl, combine the yogurt, garlic, lemon zest, lemon juice, and dill. Season with salt and pepper. Stir to combine and set aside until needed.
For the Spiced Butter Sauce:
- In a small saucepan over medium-low heat, melt the butter while swirling the pan occasionally until the butter turns light golden and begins to foam, 2-3 minutes.
- Continue cooking the butter until the bubbling subsides and it turns light brown and smells nutty, 3-4 minutes more.
- Remove the pan from the heat and stir in the Aleppo and cumin. Set aside until needed.
For the Poached Eggs:
- Bring the oxtail liquid or stock to a boil in a large pot over high heat.
- Stir in the vinegar and reduce the heat to a simmer.
- Crack each egg into a separate small bowl or ramekin.
- Stir the simmering liquid to create a whirlpool. Gently slide an egg int the vortex.
- Poach until the whites are firm and the yolk is set but soft, 2-3 minutes.
- Transfer the egg with a slotted spoon to a paper towel-lined plate. Repeat the process to poach the remaining eggs.
To Assemeble:
- Spread the yogurt on shallow bowls or plates, creating a well in the center.
- Place the poached eggs into the well and spoon the butter sauce over the eggs.
- Garnish with chopped herbs and flaky salt and serve immediately with toast for dipping