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FeeDs – 4 

Preparation time – 10-15 minutes

Cooking time- 5-10 minutes


Ingredients – 

180ml extra thick Greek yogurt

½ clove of garlic – finely grated

generous sprinkle of sea salt flakes

several turns of freshly ground black pepper


4-8 Heritage breed eggs – poached or fried

Turkish chilli flake drizzle–  

4 generous glugs of rapeseed oil

1 clove of garlic – grated

3 tsp of sundried tomato paste

2 tsp of sumac

½ 1 tsp of Turkish chilli flakes 

1 fresh red chilli – finely chopped

generous sprinkle of sea salt flakes


Quick Pickled shallots –

2 banana shallots –finely sliced into rings

generous glug of red wine vinegar– enough to cover shallots

squeeze of ½ lemon (use zest for garnishing)


Garnish – 

Several sprigs of dill

3 tbsp of sesame seeds – lightly toasted until golden

2 fresh kaffir lime leaves – very finely sliced

zest of ½ lemon

Instructions – 

Begin by combing the Greek yogurt, garlic and seasoning and set to one side. 

In a frying pan combine all ingredients for the drizzle, taste and adjust spice and seasoning according to your preference. Set to one side until ready to serve. (I like to triple to recipe and have some to hand to add to pretty much everything)

Prepare shallots, slicing into fine rings then cover with red wine vinegar and lemon juice until ready to serve. 

Prepare your garnishes, lightly toasting the sesame seeds in a dry frying pan until golden. Finely slice your kaffir lime leaves.

For the poached eggs bring a large pan of water to a simmer. Gently pour in the egg, cook for 2 minutes then turn off the heat and allow to continue to cook for a further 8-9 minutes (if making a large batch transfer to a bowl of ice water to ensure they don’t over cook.)

Using a large flat bowl or platter, spoon on the thick Greek yogurt and spread over then place  the poached eggs in amongst the yogurt.  Pour over the Turkish chilli flake drizzle then scatter over garnishes. Fnish with a little extra black pepper. Serve at room temperature with fresh sourdough.