Turkish · Brunch
Eggs Poached in Olive Oil and Herbs
Two large eggs poached gently in a shallow pool of olive oil infused with garlic, chili flakes, thyme and bay leaf, finished with lemon juice and parsley. A rustic Turkish preparation where whites set softly in warmed oil, keeping yolks runny and the oil fragrant enough to spoon over bread for dipping.
$3
8 minsPrep
10 minsCook
18 minsTotal
EasyLevel
Nutrition per serving
445Calories
15.2gProtein
37.1gFat
15.8gCarbs
1.4gSugar
1.7gFiber
525mgSodium
412mgChol
6.9gSat Fat
235mgPotassium
80mgCalcium
2.7mgIron
1.2mcgVitamin B12
7mgVitamin C
vegetarian
low-carb
low-calorie
gluten-free-adaptable
mediterranean
hidden-gems
weekend-brunch
vegetarian
gluten-free
Instructions
1
Prep
Crack eggs into a bowl. Thinly slice the garlic, chop the parsley and have all ingredients ready before heating the oil.
2
Bloom
Warm olive oil in a small skillet over medium-low heat with sliced garlic, chili flakes, thyme and bay leaf for 2 minutes until garlic turns pale gold and oil is fragrant.
3
Poach
Slide eggs into warm oil, cover and cook over low heat for 4-5 minutes until whites are set but yolks wobble gently when pan is shaken.
4
Plate
Remove skillet from heat, discard bay leaf, transfer eggs and oil to plate. Scatter parsley over top, drizzle with lemon juice, serve with toasted bread.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 44 large eggs (about 220g)
- 1/2 cup120ml olive oil
- 4 cloves4 cloves garlic
- 1 tsp1 tsp chili flakes
- 1/2 tsp1/2 tsp dried thyme
- 22 small bay leaf
- 1 tsp1 tsp lemon juice
- 2 tbsp2 tbsp fresh parsley
- 2 pinch2 pinch salt
- 2 pinch2 pinch black pepper
- 2 slice2 slice sourdough bread (about 40g)
