I am around 11 days post wisdom tooth extraction, and I’m still eating mostly soft foods. But I’m working into bread lol This hit the spot so hard after a couple weeks of soups.
yogurt
1 cup yogurt
2 cloves garlic
1 tsp lemon zest
1 tbsp lemon juice (or to taste)
2 tsp chopped fresh dill+more dill for garnish
salt to taste
simply add your yogurt to a bowl and grate in your garlic, and lemon zest. Add the lemon juice and chopped dill. Season to taste with salt and leave at room temperature. You want the yogurt to be pretty close to room temp by the time your eggs are being served.
Aleppo butter
4 tbsp butter (unsalted)
1 tsp Aleppo pepper (you can substitute another chili flakes but I highly recommend using Aleppo)
1/2 tsp smoked paprika
Melt your butter over low heat. Once the butter has liquified, add the Aleppo and infuse over low heat for 5 minutes. You want to see small bubbles the whole time, but you don’t want to fry or burn the chili flakes.
Once the Aleppo has toasted and infused, add the smoked paprika and stir well. Remove from the heat. The smoked paprika will infuse as it sits but burns a lot faster than the Aleppo. Keep this at room temperature for serving and you can warm it up later if you want.
Poach the eggs and serve
eggs (as many as you’d like. this recipe of yogurt and butter is probably enough for 4 eggs)
1 tbsp white vinegar
salt and black pepper
Crack your eggs into a small strainer. There is a watery part of the albumin that simply falls off and sticks to everything when you poach them. Better to just strain that bit off.
Place your eggs into small bowls or ramekins.
Bring a pot of water to a simmer, then drop the temperature down to just below a simmer. Very small, very gentle bubbles. Add the white vinegar.
Drop in your eggs one at a time and give them a gentle swirl. Set a timer for 4 minutes.
When the time is up, use a slotted spoon to scoop out your eggs and then pat them dry on a towel. Season with black pepper and salt.
To serve, spread some yogurt on the bottom of a bowl, top with eggs, followed by Aleppo butter and dill. Serve with your favorite bread.
