Perfect Brunch Eggs

This delicious brunch recipe involves ‘perfect eggs’ swimming in garlicky silky Greek yoghurt surrounded by a tangy tomato sauce and topped with fresh chopped herbs. This recipe is so easy, super nurtrient-dense and delicious. I like to serve it with olive oil pan- toasted crusty bread.

The perfect egg or ‘oeuf parfait’ has become the modern heir to the poached egg. The eggs are sous-vide cooked or steamed in their shells (no bag needed) at 65C (149F) for 45 minutes. You might have seen a perfect egg in your ramen - this is because in Japan, they cooked eggs in traditional hot springs ‘onsen’ to achieve the same result. Today, most commercial restaurants and ramen joints serve perfect eggs instead of tricky poached eggs as they are fool-proof and they can be made ahead of time. I cook this perfect egg dish on Sundays or work-from-home days

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Ingredients

• 2 eggs

• 1 large tomato

• 1 teaspoon of harissa (optional)

• 1 cup of Greek yoghurt

• 1 clove of garlic

• Bunch of dill and coriander

• Olive oil

• Crusty brea

• Salt & Pepper

Method

• Place the eggs in a sous-vide bath or steam oven at 65C for 45 minutes

• To make the tomato concasse sauce

  • Cut a cross into the tomatoes, plunge in boiling water for 30 seconds, plunge into an ice bath. The shocked skin should now come away easily.

  • Peel, chop and dice the tomatoes

  • Add the chopped tomato to a pan with a little olive oil, salt and pepper and harissa paste or your favourite hot sauce if desired. Cook down slowly on a low heat for 15-20 minutes

• Combine finely grated garlic with yoghurt, salt and a little olive oil.

• Chop coriander and dill

• Lightly brush slices of crusty bread with olive oil and toast on a pan until crispy. Rub with extra garlic if desired.

• Assemble: Crack the eggs into the bowl of garlicky yoghurt, surround with the tomato sauce, top with fresh green herbs and serve with crusty toasted bread.