Poached Egg Flatbread

Name: Poached Egg Flatbread
Prep time: 20 min
Total time: 20 min
Yield: 2 Portions
Ingredients: 1 Naan flatbread; 2 Organic eggs; 1 tsp. White wine vinegar; 2 tbsp. Greek yoghurt; 1 tsp. Chili-harissa style paste; 1 handful Pickled shallots; 1 tbsp. Chopped parsley; 1 tbsp. Fresh dill

20 min
- Préparer 20 min

Recipe for Pots

Ingrédients

2 Personnes

For the base:
1 Naan flatbread
2 Organic eggs
1 tsp. White wine vinegar
For the spread:
2 tbsp. Greek yoghurt
Roasted garlic, grated
Squeeze of lime
Salt
1 tsp. Chili-harissa style paste
Optional garnish:
1 handful Pickled shallots
1 tbsp. Chopped parsley
1 tbsp. Fresh dill

Preparation

Étape 1

Grate the roasted garlic into a small bowl. Add a squeeze of lime juice and a pinch of salt, then mix well. Set aside while preparing the eggs.

Roasted garlic, grated

Squeeze of lime

Salt

Étape 2

Fill a medium pot with water and bring it to a gentle simmer over medium heat. Add the white wine vinegar. The water should be hot but not boiling vigorously.

tsp. White wine vinegar

Étape 3

Crack each egg into a separate small bowl. Using a spoon, create a gentle whirlpool in the pot, then slowly slide one egg into the centre of the whirlpool. Repeat with the second egg. Poach the eggs gently in the pot for about 3 minutes, or until the yolks reach your preferred consistency. Remove the eggs with a slotted spoon and place them on paper towel to drain.

Organic eggs

Étape 4

Warm the naan flatbread in a dry pan until soft and lightly toasted, then transfer to a plate. Spread the garlic-lime mixture evenly over the warm naan.

Naan flatbread

Étape 5

Spread Greek yoghurt over the garlic layer. Drizzle the chili-harissa style paste on top and lightly swirl it into the yoghurt.

tbsp. Greek yoghurt

Étape 6

Place the poached eggs on top of the yoghurt layer. Add pickled shallots, chopped parsley, and fresh dill.

Optional garnish:

handful Pickled shallots

tbsp. Chopped parsley

tbsp. Fresh dill

Étape 7

Serve immediately while the eggs are warm.