Crispy Yolks inspired by Turkish Eggs (çilbir)
Appetizers & Snacks Breakfast & Brunch
Crispy Yolks inspired by Turkish Eggs (çilbir) with a Mexican twist…these have been my absolute favorite version of my crispy yolks to date!
The secret to the herby labneh was The Spice Hunter Garlic Herb Bread Gourmet Blend…trust me, it adds the absolute best flavor and it is salt free which I love, because I like controlling the amount of salt I add to a dish.
4 slices ciabatta.
6 egg yolks.
Panko (didn’t measure but enough to fully coat them and crush with your hands).
3 tbsp good quality butter.
1 tbsp olive oil.
1 tsp The Spice Hunter Smoked Paprika
1 tsp The Spice Hunter Cayenne Pepper
1 tsp The Spice Hunter Oregano
2 tbsp chives.
1 chile de arbol.
2 tbsp peanuts.
2 tbsp fresh dill to taste..
1/4 cup labneh.
2 tsp The Spice Hunter Garlic Herb Bread gourmet blend
salt and pepper to taste.
- Add panko to a plate with the egg yolks, season them with oregano, salt and pepper. Coat in the panko and let sit in the fridge for 15-20 min.
In a pestle and mortar pulverize peanuts and chile de arbol.
Mix together the labneh, lemon zest, garlic herb bread seasoning, salt/pepper, chives and dill..
Melt some butter in a pan, add the cayenne pepper, smoked paprika, salt, pepper, peanut and chile de arbol. Cook for 1-2 min and add olive oil.
Heat up some avocado oil, tilt the pan and carefully fry the yolks for 15 sec until golden. Make sure to baste the yolks with a spoon. Cut the chalaza once fried.
Toast the bread, spread the labneh on a plate, add the yolks, spicy butter and top with cilantro.
Recipe and photography credit Nadia Aidi, Food My Muse