As I write this morning, the wind is howling outside my window like the apocalypse has arrived. (You’re welcome for not straight up breaking into “Frozen” lyrics with that “wind is howling” business, because I absolutely did in my head.) I have never been more grateful to be snuggled up in bed until further notice, although I have to admit I do find it a little amusing that the federal government is shut down today just because it’s blustery. (But to be clear, it’s gusting something like 60 mph and I get it. I’m just a Western New Yorker who went through an entire childhood deprived of inclement weather days even when they were very much warranted, and DC has been a definite culture shift in that regard!)
Days like this, particularly when unexpected, are made for indulgent breakfasts and fun baking projects, and I intend to make the most of it.
I am obsessed with Çilbir, and have been so for months. It’s a Turkish dish featuring garlicky yogurt, poached eggs, and a spicy butter– is it any wonder my savory brunch-loving self is extremely on board? (No, it is not.)
Because I cannot help myself, I decided my çilbir needed to go from just being an excellent bread dipping vehicle to actually being straight up toast. Throw in a little feta and some probably less-than-kosher green guys and you’ve got yourself one stellar breakfast to see you through any windmageddon.
Çilbir-Inspired Toast (serves 4) (inspired by the great Yotam Ottolenghi)
- 2 T. Butter
- 1.5 t. Apello Pepper (you can sub Paprika; if you do, use another 1/2 t.)
- 2 c. Greek Yogurt (don’t go nonfat here)
- 3 cloves Garlic, minced
- Pinch of Salt
- 4 Eggs, cooked your favorite way (read: runny. I did soft-boiled eggs because of course I did)
- 4 thick slices of hearty Bread
- 1 bunch Kale, stripped and roughly chopped (I make more than this recipe needs and use leftovers in all sorts of other dishes. You could use it here, here, or here, for example)
- 2 oz. Feta, crumbled
- Mint (to garnish)
- Dill (to garnish)
In a small saucepan over medium heat, melt butter, swirling until it starts to foam and brown. Stir in aleppo and remove from heat; set aside. Prepare eggs the way you like ’em (I’d do soft-boiled or poached here, in order to get that runny yolk that’s a central part of çilbir). In another small saucepan (this is not a low-dishes breakfast, sorry), combine yogurt, garlic, and salt over the lowest of low heats, just to heat it through. Meanwhile, toast your bread and steam the kale for just a minute.
To assemble: spoon yogurt mixture onto toast, then top with a layer of kale. Add your egg, and garnish with feta, mint, dill, and a drizzling of the aleppo butter.
If you’re like me and make soft-boiled eggs in batches (sorry not sorry), this breakfast can easily transition from a weekend indulgence to a quick workweek breakfast. It’s really filling, thanks to the yogurt and egg, and the kale will make you feel like you’ve started your day right. Fair warning, however: it will give you garlic breath, so if you want your coworkers to continue to like you (as I’m sure they currently do), you may want to also bring a piece of gum to work that day!
Okay, I did a thing, I’m going back to bed.
Law and Lentils 