Description
A vibrant and healthy savory breakfast course featuring two portions of poached eggs resting over a smooth rich emulsion glaze of garlic spinach Greek yogurt lemon juice chili oil and Aleppo pepper.
Ingredients
1 cup Greek yogurt
1 cup fresh spinach
1 clove garlic
1 tbsp olive oil
1 tsp lemon juice
2 large fresh eggs
1 tsp chili oil
1 tsp Aleppo pepper
1/2 tsp sea salt
1/4 tsp black pepper
2 slices rustic bread
Instructions
Heat 1 tablespoon of olive oil in a skillet over medium heat adding minced garlic to cook for 1 minute until fragrant.
Add fresh spinach to the skillet cooking for 3 minutes until completely wilted then remove to cool slightly on a board.
In a small bowl combine Greek yogurt lemon juice salt black pepper and the cooled garlic spinach mixture stirring well.
Spread the spinach yogurt base evenly across a serving plate creating two small wells to cradle the poached eggs.
Fill a deep pot with water and 1 teaspoon of lemon juice bringing to a gentle simmer with a whirlpool motion.
Slide fresh eggs into the gentle water whirlpool poaching for 4 minutes until whites set firm and yolks remain runny.
Lift poached eggs with a slotted spoon onto paper towels for 5 seconds before resting into the yogurt wells.
Drizzle chili oil generously over the eggs and yogurt sprinkling with Aleppo pepper to serve warm in New York.
Notes
Pressing the raw spinach skins completely bone-dry with heavy paper towels before mixing is the secret to a professional-grade crisp jacket for this Persian Eggs with Spinach.
Protein-rich mineral-heavy large fresh farm eggs provide a sophisticated and nutrient-dense foundation while adhering to strict platform platform rules.
This simple single-pan stove baked party snack platter starter is naturally pork-free and wine-free for rapid evening gathering trays.
- Prep Time: ~ 15 mins.
- Cook Time: ~ 15 mins.
- Category: Breakfast.
- Method: Stovetop Pan Searing and Water Egg Poaching.
- Cuisine: Traditional Persian-Middle Eastern Fusion.
Nutrition
- Serving Size: ~ 1 plate (1 egg with 1/2 cup spinach yogurt)
- Calories: ~ 290 kcal
- Sugar: ~ 4 g
- Sodium: ~ 580 mg
- Fat: ~ 19 g
- Saturated Fat: ~ 6 g
- Unsaturated Fat: ~ 13 g
- Trans Fat: ~ 0 g
- Carbohydrates: ~ 14 g
- Fiber: ~ 2 g
- Protein: ~ 18 g
- Cholesterol: ~ 215 mg
Keywords: Persian Eggs with Spinach, Persian Eggs, Poached Eggs Yogurt, Garlic Spinach Yogurt, Chili Oil Eggs, Turkish Eggs, Breakfast, New York Recipe.