Sage topped Eggs & Yoghurt, with Shiitake Bacon
Author: 
Recipe type: Breakfast / Brunch
Cuisine: Middle Eastern
Prep time: 
Cook time: 
Total time: 
Serves: 2
 
A glut of sage led me to this recipe. Crispy sage is served with shiitake bacon, eggs and yoghurt. A take on Turkish eggs.
Ingredients
Shiitake bacon
  • 4 large Shiitake mushrooms (or the equivalent volume of smaller ones)
  • 2 Tbs olive oil
  • ½ tsp tamari
  • 1 tsp smoked paprika
  • ½ tsp salt
Eggs, yoghurt & sage
  • 200g kefir (or full fat natural/greek yoghurt)
  • 2 cloves garlic, minced with salt
  • 2 Tbs ghee
  • Large handful of sage leaves (approx 20)
  • 2 eggs
  • Pinch chilli flakes
  • Black pepper
Instructions
  1. Pre-heat oven to 175°C / 350°F
  2. Slice the mushrooms into thick slices, and toss with olive oil, tamari, salt and smoked paprika. Lay on a baking sheet and bake in the oven for 10-15 minutes until cooked to your preferred level of crisp.
  3. Meanwhile mix the yoghurt with the minced garlic, and leave to infuse. Put the water for poaching the eggs on.
  4. In a pan warm the ghee and when sizzling add the sage leaves, and fry till crispy, make sure you watch them as they can turn in a second (it happened to me and I had to start again). Remove the sage leaves with a slotted spoon and dry on a paper towel. Reserve the ghee for later.
  5. When you're ready to plate up you can now cook the eggs since this last bit happens so quickly and you need to be ready. Spread half of the yoghurt on each serving plate making a small well for the egg. Put the eggs on to poach, and when done drain on a paper towel. Place an egg in each well, sprinkle over the crispy sage leaves, a pinch of chilli flakes, a twist of black pepper and drizzle the reserved ghee over each plate. Top with the Shiitake bacon.
Recipe by Ceri Jones Chef at https://cerijoneschef.com/sage-topped-eggs-yoghurt-shiitake-bacon/