Poached Eggs with Delicious Lemony Buttery Sauce in Just 10 Minutes
Sumac is a spice made from the dried, ground berries of the wild sumac bush, used in Mediterranean and Middle Eastern cooking for its tangy, lemony brightness. Mixed into melted butter and poured over poached eggs, it creates a velvety, creamy sauce with an addictively zing. This simple twist transforms traditional poached eggs into a vibrant breakfast served with bread for mopping up the delicious sumac-chilli butter.
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Poached Eggs in Sumac Chilli Butter
Sumac is a zingy lemon flavoured spice used in Mediterranean and Middle Eastern cooking. Mixed with butter and poured over eggs is a velvety tangy bowl-licking experience.
Servings: 1
Ingredients
- 2 eggs
- 1 tbsp butter
- 1/4 garlic clove minced
- 1/4 tsp dried chilli flakes
- 1 tsp sumac
- Flatbreads for serving homemade flatbread recipe here
Instructions
- To make the poached eggs: Fill a large saucepan with water and add salt. Bring to the boil, then reduce the heat until the water barely moves. Break the eggs individually into 2 ramekins or small bowls, then lower as close to the surface of the water as possible and drop the eggs in quickly. Poach for 2-3 minutes or until the whites are firm. The centre should still be runny.
- Place the butter, garlic, chilli flakes and sumac in a saucepan. Heat gently until the butter is melted and clear (it should not be creamy). The sumac will separate and look like dark flakes).
- Transfer poached eggs to a bowl and season with salt and pepper. Drizzle over sumac butter. Serve with pita bread, sourdough or homemade flatbreads (recipe below in notes).