Let’s do brunch

15TH CENTURY ÇILBIR EGGS

by Pillar of Salt

SERVES 1

CONFIT GARLIC

3 heads garlic cloves, peeled
1½ cups (or more) grapeseed oil

GARLIC LABNE

1 cup Greek yoghurt
2 cloves confit garlic
2 tsps parsley, chopped
1 tsp dill, chopped
1 tsp basil, chopped

BURNT BUTTER SAUCE

2 tbsps butter, unsalted
½ tsp smoked paprika
¼ tsp cumin seeds, toasted
¼ tsp cayenne pepper powder

TO SERVE

2 eggs, poached
2 tsps parsley, chopped
Turkish bread, toasted

For the confit garlic, pre-heat oven to 250°C. Place garlic and oil in a small oven dish (make sure cloves are covered with oil). Cover and bake until cloves are golden and tender – about 2 hours. Let cool. Transfer garlic and oil to an airtight container and chill. Confit garlic can be cooked 2 weeks ahead. To make the garlic labne, strain Greek yoghurt for at least 12 hours by using a strainer covered with cheese cloth until thickened. Mix the strained yoghurt with the remaining labne ingredients, making sure to mix well. For the burnt butter sauce, pre-heat a pan and add butter, cooking until it has developed a nice brown colour. Once browned, add the spices and take off the heat. To serve, spread garlic labne on a plate. Place poached eggs in the centre, then pour the burnt butter around the eggs. Sprinkle over some chopped parsley and place the toasted Turkish bread on the side.