THAI COCONUT EGGS

This recipe came to me whilst I was browsing photos of Turkish Eggs. It's basically a hybrid of Yam Khai Dao (thai fried egg) and Turkish yoghurt eggs. I’ve never been to Thailand but I assume there might be a similar dish out there but Google is failing to show me it. If I am the first person to come up with this then I do believe that I’m a boss at brunch. Its relatively easy to make, depends on your poaching skills, and is so moorish. You got to serve with crusty bread as there is nothing better than popping the yolk and then swirling it into the yoghurt. Utter perfection.

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THAI COCONUT EGGS

SERVES: 1 /MADE IN: 30 MINS /DIFFICULTY /EASY/ VEGGIE (if using veggie fish sauce)/MEATY

INGREDIENTS

200g coconut yoghurt

1 tbsp white wine vinegar

2 eggs

2 garlic cloves, peeled and finely siced

1 chilli, sliced

1 ½ tbsp fish sauce

1 tbsp caster or palm sugar

Juice of 1 lime

30g sweet thai chilli sauce

Salt and pepper, to taste

To garnish, fresh dill, crispy shallots

To serve, toasted bread

METHOD

1. Firstly make your dipping sauce (Nam pla prik) Add the fish sauce, sugar, lime juice, garlic and chilli to a small bowl and mix until the sugar has dissolved. Set aside until serving.

2. Fill a large saucepan with water and add 1 tbsp white wine vinegar.

3. As the water starts to boil, reduce the heat to a gentle simmer.

4. Individually, crack the eggs into a fine strainer to remove the excess egg white that you don't want. Carefully transfer to individual ramekins.

5. Create a gentle whirlpool in the water and then carefully decant the eggs into the water.

6. Cook for 3-4 minutes or until the whites are cooked.

7. Carefully, transfer the eggs onto a clean tea towel or kitchen roll to remove any excess water.

8. Spoon the yoghurt onto a plate or bowl before topping with the poached eggs. Drizzle over the sweet Thai chilli sauce, spoon over the dipping sauce and garnish with fresh dill and crispy shallots. Season with salt and pepper and serve with toasted bread