This recipe is super quick and easy and one of my faves when I’m short on time. It mostly uses handy pantry items but feel free to add whatever leftover proteins you might have in the fridge. Satisfying, delicious, and quick - HURRY!
essential TURKISH EGGS
One of my favorite brunch dishes - if you like a runny egg, buttery toast, and a bit of heat, this one goes out to YOU. Feel free to fry the eggs or poach them if you have a little extra time. I like to give the poached variety a quick vinegar cure before hitting the simmer water - makes the sometimes-intimidating task of poaching a cinch. Thump thump!
essential TURKISH EGGS
Serves: Two | Prep, Cook Time: 30 Minutes
INGREDIENTS
1 cup thick, Greek yogurt, at room temperature
2 small garlic cloves, minced
4 large eggs, poached or fried
1 cup white vinegar
Salt and pepper
2 tbsp Chile Crisp
Chopped fresh dill and parsley leaves, rough chopped
Toasted buttery, crusty bread, for serving
TECHNIQUE
Bring a medium saucepan of water to a simmer over medium heat.
Prepare the garlic yogurt: In a small bowl, stir together the yogurt and garlic. Divide between two shallow bowls, using the back of a spoon to spread it out.
Crack the eggs into four separate small bowls. Add the vinegar to a medium glass bowl with two cups of cold water. Slowly slide the eggs, one after another, into the vinegar mixture and allow to rest for 5 to 10 minutes - this allows the eggs to cure a bit before poaching.
Using a slotted spoon, gently add one egg at a time into the simmering water, trying to space them evenly apart. Cook the eggs just until the whites are cooked through, 2 to 3 minutes. Flipping them in the water about halfway through.
Using the slotted spoon, transfer 2 eggs to each bowl of yogurt, lifting out one at a time and dabbing underneath the spoon with a folded paper towel to remove excess water.
Season the eggs with salt and pepper, then drizzle with chili crisp (available in most grocery stores or Asian Markets) and top with chopped herbs, Serve with buttery, toasted bread.
seared thighs with HARISSA, DATES, AND BEETS
This dish is inspired by many things - Autumn in the Ozarks, the Appleseeds Teaching Farm in Fayetteville, and seasonal ingredients that are best harvested this time of year…mainly beets. I love a slow roasted and log braised chicken, and even though this recipe tastes like it took hours to prepare, once the actual cooking begins, you can have a beautiful Fall chicken dinner in less than an hour. We like it served with mashed sweet potatoes, but it’s also divine with jasmine rice, couscous, and polenta.
high southern RED BUD JELLY
Red Bud Jelly is a BARBIE pink sweet condiment that is delicious on toast, biscuits, or anything that requires a smear. The early Spring flowers of the Red Bud Tree are brilliant in color, set off against surrounding foliage that has not yet caught up from the Winter doldrums…not only unmistakably pretty, but also boasting a subtle floral flavor that is all its own.
leftover turkey GREEN CURRY CREPES
Holiday Leftovers are their own food group - midnight sandwiches, mashed potato pancakes, and eggs and hash are staples - but this year I decided to take my leftover swagger to a new level by incorporating a pouch of Blue Elephant Green Curry Sauce from my pantry along with gruyere cheese, spinach, mushrooms, and leftover turkey breast to make what may be my favorite savory crepe - EVER!