Sayulita Supper Club
September in Sayulita tends to be one long hot steamy month, and what could be better than a light, healthy breakfast to start the day? Let me introduce you to Turkish eggs. I know what you’re thinking… yogurt and eggs? But let me assure you this is one of the best combinations I’ve ever had and it is now officially my favorite breakfast/brunch/midday snack.
Picture this, a creamy dollop of labneh/yogurt, two perfectly poached eggs, drizzled (heavily) with chili garlic butter, topped with herby za’atar, optional goats cheese, salt, and pepper accompanied by some warm toasted bread. Voila!
This dish is traditionally served with labneh, a soft middle eastern cheese made from strained yogurt, tangy, thick and creamy! It’s easy to make and incredibly versatile. You can alternatively use a thick plain greek yogurt, I love using the Fage total plain yogurt.
I start with poaching 2 eggs, first, crack an egg into a small bowl or ramekin, I like to use a small pot and bring water to a boil, Stir the water in a circular motion to create a vortex, lower the temperature and carefully pour the cracked egg into the center of the vortex, and gently stir again. Set a timer for 3 1/2 minutes, if you’d like the center of the egg slightly more cooked leave it in the water for a couple more minutes then scoop it out.
Using a small pan, place in a large chunk of butter, some minced garlic, chili flakes and paprika, warm up until the butter is melted and the garlic is lightly toasted. Place a large dollop of the yogurt on the plate, and spread it out, lay the eggs on top and drizzle with butter, sprinkle on some za’atar, salt and pepper, and serve with the toasted bread of your choice.
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