Geräte und Zubehör
Turkish eggs (Cilbir) on Greek yoghurt, served with toast and green salad
Zubereitung 15 Min
Gesamt 30 Min
2 portions
Zutaten
Green salad
-
cucumber sliced (2-3 mm)120 - 150 g
-
rocket salad leaves40 g
-
fresh spinach leaves40 g
-
fresh dill leaves only2 - 3 sprigs
-
2 - 3 sprigs fresh basil, leaves onlyfresh mint leaves only2 - 3 sprigs
-
red onion halved60 g
-
extra virgin olive oil50 g
-
ground coriander¼ - ½ tsp
-
white vinegar1 tbsp
-
freshly squeezed lemon juice10 g
-
sugar2 - 3 pinches
-
salt¼ tsp
-
ground black pepper¼ tsp
Poached eggs and assembly
-
fresh dill leaves only2 - 3 sprigs
-
garlic clove½ - 1
-
Greek yoghurt250 - 300 g
-
salt4 - 6 pinches
-
eggs4
-
water1500 g
-
vinegar50 g
-
oil for greasing1 dash
-
butter3 tbsp
-
ground smoked paprika1 tsp
-
dried chilli flakes½ - 1 tsp
-
ground sumac (optional)½ tsp
-
microgreens (optional)2 - 4 tbsp
-
white toast bread toasted, for serving
-
fresh dill leaves only, for garnishing
Schwierigkeitsgrad
einfach
Nährwerte pro 1 portion
Natrium
903.3 mg
Protein
25.8 g
Kalorien
2769.8 kJ /
662 kcal
Fett
51 g
Ballaststoff
3.5 g
Gesättigte Fettsäuren
17.6 g
Kohlenhydrate
26.5 g
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