Two-for-one breakfast special today, dad-style.
Brought to you by çılbır — a classic Turkish breakfast that’s basically poached eggs lounging on a bed of labneh, with spices and some olive oil on top to seal the deal.
Labneh, in case you haven’t made friends with it yet, is what happens when yogurt gets the salty, overnight fridge treatment. The salt draws out the moisture, and what you’re left with is this thick stuff - quite like a soft cheese. It’s a funky fridge hack with ancient roots.
Now, poached eggs - that’s the weekend version of eggs. They demand a bit more attention than your usual scramble, but if you nail it? Pure breakfast bliss. Alan confirms.
You can enjoy labneh and poached eggs separately, mix and match them with other stuff, or do the Turkish thing and combine them into çılbır - a breakfast that’s been around since the 15th century.
Fancy enough for brunch, simple enough for dads.
Cooking time: 30 minutes
Serves: 4 people
Ingredients:
For labneh:
1kg greek yogurt (full-fat)
1tbs sea salt
For poached eggs:
8 eggs
6 cups of water
1tsp salt
6tbs white vinegar (or other light vinegar)
For cilbir:
olive oil
sumac or chilli flakes
dill or chives
any kind of bread
Steps (for labneh):
Mix salt and yogurt in a bowl.
Scrape the mixture into a layer of cheesecloth big enough for all the yogurt to fit in. Bring the edges of the cheesecloth together and tie with a rubber band.
Put the cheesecloth in a strainer and set it over a small pan, allowing the salt to work its magic while the liquid drains into the pan below.
Chill overnight or not more than for 24 hours. The longer you strain the yogurt, the thicker and more cheese-like your labneh will be.
When time’s up, set your labneh free from its cheesecloth cocoon - it’s good to go.
Steps (for poached eggs):
In a medium saucepan combine the water, vinegar, and salt and bring to a rapid simmer (not rapid boiling though, just a strong simmering) over medium heat.
Take your spoon for a spin and carve out a little whirlpool in the pan. Release eggs close to the surface on the water, one at a time (I don't do more than three eggs at once).
The egg will fall to the bottom, then quickly be picked up by the whirlpool. Cook 3-4 minutes - just until the white sets, gently poke it with a spoon and you'll feel it. You can make as many eggs as you need in that water.
Steps (for cilbir):
Add a generous dollop of labneh to each plate and spread it out.
Top each plate with two poached eggs.
Drizzle olive oil around.
Finish with a sprinkle of spices and fresh greens.