Page 51 - Fresh Magazine - Winter 2017

aumncofot

Gluten free

WORLDWIDE BREIE

Juan Carlos Cordovez-Mantilla takes us on a breakfast journey
around the world with lots of Sunday brunch ideas for you to try.

Turkish eggs

SERVES 2

300g plain Greek yogurt Mix the yogurt and garlic 1 minute, then remove from the heat with a slotted spoon and drain on
1 garlic clove, crushed together in a bowl. The garlic and set aside. kitchen paper.
salt and pepper needs to be well mixed through. To poach the eggs, bring a pot of Divide the yogurt between two
50g butter Use half a garlic clove for a water to the boil. Have two eggs dishes and gently place two
½ teaspoon paprika milder avour. Add salt and cracked into cups and ready to drop poached eggs on top of each dish.
½ teaspoon cayenne pepper pepper to taste. in. Once the water has boiled, add Drizzle the spiced butter on top
½ teaspoon chilli flakes and garnish with plenty of chopped
4 eggs Melt the butter in a small frying the vinegar and stir the water so it’s fresh herbs and some freshly cracked
6 tablespoons vinegar pan set on a low to medium whirling around, then reduce to a
chopped fresh herbs, to garnish heat along with the paprika and simmer. Carefully slip the rst egg pink peppercorns. Serve with grilled
freshly cracked pink cayenne pepper. Be careful not in, wait a couple of seconds for the sourdough toast soldiers on the side.
peppercorns, to garnish to let the butter burn. Once the egg to turn colour, then drop the
4 slices of sourdough toast, to butter starts to foam, add the next one in. Continue until all four
serve chilli akes. Turn the heat o eggs are in the pan. Poach for 2 to 3
but leave the pan on the ring for minutes for soft eggs, then remove
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