Breakfast

Çılbır: Turkish Poached Eggs

July 27, 2023July 27, 2023 Belinda

A simple savory breakfast, Cilbir (Turkish Eggs), is made of perfectly poached eggs that are served over garlicky yogurt and finished with a spicy olive oil with Aleppo pepper flakes. Enjoy with rustic toast for a complete, flavorful breakfast or brunch.

Serves 2
1 cup plain Greek yogurt (made with whole milk, at room temperature)
1-2 garlic cloves (finely minced)
2 large eggs
Kosher salt and ground black pepper
3 tbsp extra virgin olive oil
1 tsp Aleppo pepper (or red pepper flakes)
1 tbsp chopped fresh dill
Fresh dill and/or mint for sprinkling over the top

In a bowl, mix the yogurt, dill, garlic, black pepper and salt. Divide between two shallow serving bowls and set aside for now.
Bring a medium pot of water to boil. Lower the heat and let the water simmer.
Meanwhile, crack an egg into a small fine mesh sieve over a small bowl. Gently swirl the eggs in the sieve to drain the liquidy part of the egg whites (this gives you a neater-looking poached egg). Transfer the egg to a ramekin.
When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the egg to the middle of vortex and cook for 2 to 3 minutes. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
Prepare and cook the second egg exactly as you did the first.
While the second egg is cooking, quickly make the olive oil sauce. In a small skillet, warm the olive oil and Aleppo pepper over medium heat.
Immediately transfer the poached eggs to the prepared yogurt bowls (simply place each egg on top of the yogurt mixture) and drizzle with the heated oil and sprinkle herbs over.

Serve immediately with your favorite rustic bread

“Bacon and eggs” truffle custards with crispy prosciutto

April 15, 2019 Belinda

Most of Thomas Keller’s recipes (of French Laundry fame) are too complicated for my short attention span but this one is not too hard and is absolutely life changing.

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8 large eggs (the fresher the better)
2/3 cup heavy cream
2/3 cup milk
1& 1/2 tbsp truffle oil
sea salt & fresh cracked pepper to taste

Finishing Touches
1 tbsp chives (finely diced)
1 oz (2-3 slices) prosciutto

Ragout
1/3 c veal or chicken Stock
dash of fish Sauce (or dash of white wine vinegar)
1 tsp unsalted Butter
1/2 tsp truffle oil

A used egg carton

Custards
Prepare the egg shells
With an egg topper or serrated knife, cut off wider end of the egg (make sure cut is low enough that a spoon can fit in the opening.) If cutting with a serrated knife, lay the egg on a towel, and with a steady but gentle sawing motion, cut halfway through width of egg.
Remove knife, turn egg upright, and pop off the top of the egg. Pour 2 of the eggs into a bowl to reserve for the custard, and the others you can save for any other kitchen uses you might have for them. Reserve the paper egg carton. Reserve the shell bodies.
Under running water, using your fingers, carefully remove the membrane from inside the shell bodies. Clean up any loose shell pieces from the edges of the shell cavity, then set aside.

Prepare the Custards
Preheat oven to 275°F
In a saucepan, heat the heavy cream and milk. As soon as it reaches a boil, transfer to a blender. Carefully pulsing, slowly build speed of blender to prevent extreme splattering. While blending, add the 2 reserved eggs, truffle oil, salt and pepper to taste.
Strain the custard through a fine mesh strainer into a pitcher that pours well. Allow to sit for a few minutes, then skim foam from top of custard.
Place the shell bodies upright into a reserved egg carton (cut away extra spaces to make carton smaller.) Carefully pour custards into shells, filling about 85% full. (If pitcher is pouring like a bitch, use a funnel to help aim the pours.)
Using a pan that is a least 3 1/2 – 4″ deep, fill about 1″ of hot water into the pan. Place custards (carton and all) into the water, and top off with more water (if necessary) to have water level reach 3/4 ths up the sides of the eggs. Place pan into oven, cover with a lid or baking sheet, and bake for 40-45 minutes, or until custards are set. Remove from oven and set aside (They can stay in the warm water for about 2 hours if needed.)

Prepare the Finishing Touches and Ragout
Heat a saute pan over med-high heat, add a touch of oil, and crisp up prosciutto (just like cooking bacon.) Dab on paper towels to remove excess oils, then cut into 1/2″x 2″ pieces (there will be spare tidbits you’ll get to snack on.)
Dice the chives.
Put the stock and fish sauce into a small saucepan and bring to a boil. Simmer for about 3-4 minutes, or until it coats the back of a spoon. There should be about 3 tbsp of sauce.

Finishing
Swirl the butter and truffle oil into the reduced stock. Season to taste. Place each egg in a cup, and spoon about 1 tsp of ragout on top of the custards. Add a sprinkling of diced chives, then place a prosciutto crisp in each egg.

Breakfast · Egg based

Huevos rancheros with black beans and chipotle salsa

August 26, 2018 Belinda

Here’s a really super-tasty breakfast to make on a Sunday when you have time to indulge the senses! From the food blog, Spoonforkbacon.

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Makes 3

Chipotle salsa:
2 tbsp extra virgin olive oil
1/2 small onion, finely diced
2 garlic cloves, minced
1 (15 oz) can finely diced tomatoes, drained
3 chipotle chiles in adobe, minced
2 tbsp minced cilantro
1 lime, juiced
salt and pepper to taste
3 corn tortillas, lightly charred and warmed
1 1/2 cups canned black beans, drained and warmed
3 fried eggs

garnish/toppings:
crumbled queso fresco
very thinly sliced iceberg lettuce
cilantro
hot sauce
lime wedges

For the salsa: Pour the oil into a skillet and place over medium-high heat. Add the onion and garlic and sauté for 2 to 3 minutes. Add the tomatoes and minced chipotles and continue to sauté for an additional 2 to 3 minutes.
Season with salt and pepper and remove from heat.
Stir in the cilantro and lime juice and set aside to cool.

To assemble: Place the corn tortillas onto a platter and top with a little bit of salsa. Top the salsa with black beans and some more salsa. Top each tortilla with a fried egg, followed by more salsa. Season with salt and pepper.
Finish each huevos rancheros with crumbled queso fresco, thinly sliced iceberg, cilantro, hot sauce, and lime wedges.
Serve immediately.

Breakfast · Egg based

Green Shakshuka

August 26, 2018 Belinda

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Serves 3 to 5

3 1/2 tbsp extra virgin olive oil, divided
1 lb baby spinach
1 shallot (or scallions), minced
1 garlic clove, thinly sliced
2 tsp cumin
1 tsp ground coriander
1/2 bunch cilantro, chopped
5 large organic eggs
1/4 cup water
1/2 cup crumbled queso fresco, divided
1/2 avocado, thinly sliced
salt and pepper to taste
micro cilantro or more cilantro leaves for garnish

Place a large skillet over medium heat and add 1 tbsp oil. Add spinach and sauté until wilted, 3 to 4 minutes.
Transfer to a colander and drain excess water by pressing into the spinach with the back of a wooden spoon (squeezing out with your hands if needed). Set aside.
Place the skillet back over heat and add 1 1/2 tbsp oil. Add the shallots and garlic and sauté for 2 to 3 minutes. Add the cumin and coriander, continue to sauté for 1 to 2 minutes and season with salt and pepper.
Add the spinach back to skillet and lightly season with salt and pepper Sauté for 1 minute. Stir in the cilantro.
Transfer half of the mixture to a food processor and puree with remaining 1 tbsp oil, until mixture is smooth. Pour the puree back into the skillet and stir to combine. Spread the mixture into an even layer and create 5 wells in the spinach mixture.
Carefully crack an egg into each well and cook the mixture for 2 to 3 minutes.
Pour the water around the edge of the skillet and cover for about 2 minutes, allowing the mixture to steam and the egg whites to set.
Remove the lid and sprinkle with half of cheese. Lightly season with salt and pepper.
Remove the shakshuka from the stove and lightly season with salt and pepper. Sprinkle the remaining cheese on top. Finish with sliced avocado and more cilantro.
Serve immediately with toasted baguette or pita.

Breakfast · Egg based

Poached eggs on avocado-feta toast

July 6, 2016July 6, 2016 Belinda

I thought avocado toast was pretty wonderful until I tried mashing the avocado with Greek feta crumbles and my gosh, the flavor shot up like crazy.
This is especially lovely on sourdough toast. If you don’t feel like having the eggs on top, just have the avocado-feta toast on it’s own.

For 2 people (can easily be augmented)

2 ripe avocados
1/4 to 1/2 tsp chili flakes, depending on how much kick you like
3 to 4oz Greek feta cheese, crumbled
salt and ground black pepper
good olive oil
2 slices of sourdough toast
2 large organic eggs

Firstly, add about 1 inch of water to a frying pan and bring to a simmer.

Mash the avocados in a bowl with a few drops of olive oil (about 1 tsp) salt, pepper and chili flakes, then add the feta and mix through but don’t mash the feta too much, just enough to blend.

Toast the sourdough bread.

Drop the eggs gently into the simmering water, then turn the heat down so you barely see the bubbles. As you poach the eggs, gently gather the white of the eggs around the eggs and keep spooning the hot water over the top of the eggs so they cook. (Poaching eggs is something you just learn to do over time. I don’t use vinegar like many chef’s do, as I don’t like the flavor)

Spread the avocado mixture over the toast and season.

Remove the eggs with a spatula when they start to lose that “snotty” look (that’s the only way I know how to describe an under-cooked poached egg!)

Place an egg on top of each piece of toast and season with salt pepper and chili flakes.

Accompaniments · Dairy-free · Do-ahead · Egg based · Fish · Gluten Free · Sauces · Whole30 compliant

A beautiful caper vinaigrette to serve with fish

August 15, 2015September 7, 2022 Belinda

This is worth posting on it’s own as it is absolutely delicious on a salad or drizzled over a piece of hot salmon or halibut. It also keeps for a long time in the fridge

2 egg yolks
2 tsp lemon juice
1 tsp minced garlic
2 tsp Champagne or White balsamic vinegar
1/2 cup blended oil (1 part olive oil to 3 parts avocado oil mixed together)
2 tbsp capers, drained
1 tbsp wholegrain mustard
1 tsp chopped fresh tarragon
1 tsp chopped fresh thyme
2 tsp chopped fresh Italian parsley
salt and pepper

In a food processor or in a blender, combine the egg yolks, lemon juice, garlic and vinegar.
Slowly whisk in the oil. Remove from the blender into a bowl and fold in the capers, mustard and herbs.
Season with salt and pepper.
Drizzle over your seared piece of fish or a salad

Egg based · Gluten Free · Holiday Food · Vegetable sides · Vegetable-related

Baked butternut squash, ricotta and spinach

December 6, 2014February 7, 2016 Belinda

Although I’m not a vegetarian, I am always attracted to non-meat dishes and this one, given it’s December and has me making soups, stews and baked dishes, this really attracted me. It’s from the wonderful British website and food magazine, Delicious.

Serves 4

1 large butternut squash, halved lengthways (about 2.5 – 3lbs in weight)
1/2 tsp caraway seeds, plus extra for sprinkling
1/2 tsp crushed red chillies
4 large garlic cloves, unpeeled
2 tbsp olive oil
4 oz baby spinach
1lb ricotta cheese
4 tbsp grated Parmesan cheese,(not the pre-grated stuff) plus extra to serve
1 large egg, plus an extra egg yolk
A bunch of fresh sage leaves

Heat the oven to 400F
Scoop out and discard the seeds from the squash. Sit the squash halves cut-side up in a roasting tin. Score flesh in a crosshatch pattern with a knife and season.
Scatter over the caraway seeds, chillies and whole garlic cloves, then drizzle with the olive oil.
Cover with foil and roast for 1 to 1 1/2 hours until soft.

When cooked, set the garlic cloves aside, then scoop all but 2 tbsp of the squash flesh into a bowl, keeping it in pieces. Gently stir through the spinach and season.Leave to cool.

Squeeze the garlic cloves out of their skins into a large bowl and mash into the remaining 2 tbsp squash using a fork. Add the ricotta, Parmesan and some seasoning. Add the whole egg and extra egg yolk, stir then gently stir through the spinach and squash mixture.

Spoon into 4 x 6 oz individual gratin dishes.Top with Parmesan, scatter with extra caraway seeds and the sage leaves, then bake for 20 to 25 minutes until golden and bubbling. Serve immediately

Baking · Chocolate · Dessert · Do-ahead · Gluten Free

Mary Berry’s easy frozen chocolate torte

April 19, 2014September 8, 2022 Belinda

Mary Berry, for those who haven’t heard of her, is the British queen of baking and her recipes are usually very easy and foolproof. Here is a terrific one that you can make in advance, freeze and keep for a long time, although you won’t want to!

Serves 10

For the mousse
14 oz dark chocolate, 70% or more.
4 oz superfine sugar (caster sugar)
6 tbsp water
4 large egg yolks
2 tbsp brandy
20 fl oz heavy cream

To decorate
Powdered sugar (icing sugar)
12 large strawberries, sliced
Extra cream to pour over the servings

Method
Lightly grease an 8 inch loose-bottomed cake tin and line with cling film.
Break the chocolate into sections and drop into a food processor. Process for 1 minute or until just a few pieces remain in the otherwise powdery chocolate. Alternatively, you could finely grate the chocolate.
Place the sugar and water into a small pan and heat gently over a low heat, until the sugar has dissolved, stirring occasionally.
Increase the heat and boil briskly for 3 to 4 minutes, until the mixture becomes a light syrup.
Set the food processor running and pour the hot syrup through the funnel onto the chocolate – it should melt, but add a dash of boiling water if the chocolate hasn’t completely melted.
Drop the egg yolks into the melted chocolate and process for a few seconds before adding the brandy. If you are not using a food processor, beat the ingredients together with a wooden spoon.
In a separate bowl, whip the cream until lightly thickened.
Fold in the chocolate mixture and then spoon it into the prepared tin, leveling the top with the back of a spoon.
Cover with cling film and transfer to the freezer for a minimum of 4 hours or until it has frozen.
To serve, remove the torte from the freezer, release it from the tin and transfer to a nice cake plate.
Leave to soften for about 10 to 15 minutes before dusting with powdered sugar.
Decorate with fresh strawberries and serve with some cream on the side.