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).