A GREEK BRUNCH

(poached eggs with tahini yogurt and spiced oil)

Serves 1

This is one for the lazy Sunday mornings, the mornings spent with cups of coffee, a book in hand and staying in your pyjamas till the afternoon. A quiet Sunday morning, time built just for you. Time for you to relax, reflect and recuperate. A Sunday like this calls for a greek brunch, much like its cousin, Turkish eggs these poached eggs are also served on a silky bed of yogurt. Although you can almost taste the salty sea air with the garish of rock seaweed and Safire.

Ingredients:

• 2 free range eggs

• 50ml of white wine vinegar

• 1 tbsp of tahini

• 4 heaped tbsp of greek yogurt (vegan or normal)

• 1 garlic clove

• 1 handful of Safire

• 1 handful of rock seaweed

• Couple of stalks of dill

• 1/2 tsp chilli flakes

• 1 tsp of crushed coriander seeds

• 1/2 tsp of ground cumin

• 1 pinch of turmeric

• 1 pinch of praprika

• Flakey sea salt

• Your favourite dunking bread!
  
  

Method

Step 1: Prep Greens

Pinch off the stalky end of the *Safire and rock seaweed, then fill a small saucepan with water and bring to the boil, do not salt the water as Safire and rock seaweed is naturally very salty. Blanch your greens (separately) for a few minutes, until almost soft. Once blanched, drain and toss in extra virgin olive oil and place to the side.

*if you can’t get your hands on uk grown Safire or rock seaweed, that’s okay! You can use any seasonal greens you like, or even go without!

Step 2: Make your tahini yogurt

To a small bowl combine 1 tbsp of tahini with 4 heaped tbsp of yogurt, grate in 1 clove of garlic and sprinkle through some flakey sea salt, to taste. Give it a good mix, it should be thick and luxurious, if you need to let it down slightly, do so with a couple of tbsp of warm water.

Step 3: Poach eggs

Fill the tallest pan you have with hot water and pour in 50ml of white wine vinegar, the trick to a good paced egg is a deep pan and a fresh egg! Bring the pan to a boil then turn it down to an ever so slightly simmer. Crack an egg into a small cup, I find an espresso cup works best! Then using a spoon swirl your pan, only once. Trying to get your cup as close the surface of the water as possible. Very slowly and carefully tip in your egg, then do the other. Set a 3 minute timer.

Step 4: Spicy oil

Whilst your eggs are gently cooking, to a small pan add a good glug of olive oil along with 1 tsp of crushed coriander seeds and 1/2 tsp of chilli flakes, turn on the heat. Once they start to sizzle add 1/2 tsp of ground cumin, 1 pinch of turmeric, 1 pinch of paprika and 1 pinch of salt. Move your spices around in the oil for a couple of seconds, to really kick off that flavour party. Then turn off heat and leave to sit.

Step 5: Plate up

Remove your *perfectly poached eggs from the water into a teatoowl to drain the excess water. In your favourite bowl spoon in your gorgeously nutty greek yogurt, topped with half your greens. Gently place your eggs on top, then scatter over the rest of your salty seaweed, finally drizzle over your spicy, amber oil.

*If your eggs are not perfectly poached, that is absolutely fine, they will still taste divine!

Step 6: Enjoy!

Pearce the golden runny yolk and let it dance over your cooling yogurt with spicy oil allow a symphony of flavours take place. Tare pieces of your favourite dunking bread and wipe it across the remains of your gorgeous brunch bowl!