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Turkse eieren (Cibir) op Griekse yoghurt, geserveerd met toast en groene salade
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Ingredients
Groene salade
- 120 - 150 g komkommer, gesneden (2-3 mm)
- 40 g rucola
- 40 g verse bladspinazie
- 2 - 3 takjes verse dille, blaadjes
-
2 - 3
takjes verse munt, blaadjes
or 2 - 3 takjes verse basilicum, blaadjes - 60 g rode ui, gehalveerd
- 50 g extra vergine olijfolie
- ¼ - ½ tl gemalen koriander
- 1 el witte azijn
- 10 g vers geperst citroensap
- 2 - 3 snuifjes suiker
- ¼ tl zout
- ¼ tl zwarte peper, gemalen
Gepocheerde eieren en assemblage
- 2 - 3 takjes verse dille, blaadjes
- ½ - 1 knoflookteentje
- 250 - 300 g Griekse yoghurt
- 4 - 6 snuifjes zout
- 1700 g water
- 50 g witte azijn
- 4 eieren
- 3 el boter, ongezouten of gezouten (van koemelk)
- 1 tl paprika, gerookt, gemalen
- ½ - 1 tl gedroogde pepervlokken
- ½ tl sumak (optional)
- 2 - 4 el microgreens (optional)
- wit brood, vierkant, snedes, voor het roosteren, geroosterd, om te serveren
- verse dille, alleen blaadjes, voor de garnering
- Nutrition
- per 1 portie
- Calories
- 2769.8 kJ / 662 kcal
- Protein
- 25.8 g
- Carbohydrates
- 26.5 g
- Fat
- 51 g
- Saturated Fat
- 17.6 g
- Fibre
- 3.5 g
- Sodium
- 903.3 mg
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