6-minute egg with garlic strained yoghurt recipe
6-minute egg with garlic yoghurt, chilli brown butter and toasted pitta A budget take on Turkish eggs, with a perfectly soft boiled egg served on a bed of thick garlic yoghurt and topped with brown butter and chillies. Served with shards of toasted pitta for dipping. This recipe is part of a budget student meal plan for one. It is designed to be made in conjunction with a low-cost store-cupboard . Each serving provides 523 kcal, 20g protein, 41.6g carbohydrate (of which 5.6g sugars), 30.2g fat (of which 16.9g saturates), 1.8g fibre and 1.09g salt. 4 tbsp thick or Greek-style plain yoghurt (see the recipe tip for how to strain thin natural yoghurt to make it thicker)½ garlic clove, finely grated, plus extra if preferred1 free-range egg20g/¾oz butter1 pitta bread¼ fresh red chilli, very finely choppedsalt and freshly ground black pepper 4 tbsp thick or Greek-style plain yoghurt (see the recipe tip for how to strain thin natural yoghurt to make it thicker) ½ garlic clove, finely grated, plus extra if preferred 1 free-range egg 20g/¾oz butter 1 pitta bread ¼ fresh red chilli, very finely chopped salt and freshly ground black pepper Method Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred.Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside.Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred. Mix the yoghurt with the grated garlic. Season with salt and pepper and add more garlic if preferred. Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Bring a small saucepan of water to the boil and carefully lower in the egg. Set a timer for 6 minutes for a perfectly soft boiled egg. Remove the egg from the water and leave to cool slightly. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside. Meanwhile, heat the butter in a small saucepan over a low–medium heat (watch it carefully as butter burns). Swirl and remove from heat once it has turned golden-brown and smells nutty. Set aside. Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Toast the pitta bread and cut into strips. Spread the garlic yoghurt in the middle of a plate. Carefully peel the egg (it will still be hot) under cold running water. Cut or break the egg in half and place on top of the yoghurt. Top with the browned butter and chilli. Serve with the toasted pitta strips for dipping. Recipe tips If you’re following the budget student meal plan, Thursday’s dinner is leftover risotto fritters with toasted pitta and spinach. Instead of using more expensive Greek yoghurt, you can strain cheap natural yoghurt instead. To do this for the meal plan, line a sieve with two sheets of kitchen paper or a clean tea towel. Pour in 350g/12oz plain yoghurt and place the sieve over a large bowl. Place in the fridge (or at cool room temperature) and leave to strain for at least 2 hours. You should only see clear liquid dripping out. If white yoghurt is dripping out, double the sieve liner. Once strained, you will be left with a much thicker yoghurt which you can keep in the fridge.