Ingredients with Measurements:
- 4 medium-sized potatoes
- 4 eggs
- 1 cup of grated cheddar cheese
- 1/2 cup of plain Greek yogurt
- 1/4 cup of butter
- 2 cloves of garlic, minced
- 1 tablespoon of white vinegar
- Salt and pepper to taste
- Fresh parsley for garnish
Special equipment needed:
- Large pot
- Skillet
- Mixing bowl
- Whisk
- Slotted spoon
Step-by-step instructions:
1. Peel and chop the potatoes into small cubes. Boil them in a large pot of salted water until they are tender, about 10-15 minutes.
2. While the potatoes are cooking, prepare the sauce. In a skillet, melt the butter over medium heat. Add the minced garlic and sauté for a minute until fragrant.
3. Remove the skillet from the heat and whisk in the Greek yogurt and grated cheddar cheese until the cheese is melted and the sauce is smooth.
4. In a separate pot, bring water to a simmer and add the white vinegar.
5. Crack the eggs into separate bowls. Using a slotted spoon, create a whirlpool in the simmering water and carefully drop the eggs into the center of the whirlpool. Cook the eggs for 3-4 minutes until the whites are set but the yolks are still runny.
6. Drain the potatoes and divide them into four serving bowls. Pour the cheese sauce over the potatoes.
7. Using the slotted spoon, remove the poached eggs from the water and place one egg on top of each bowl.
8. Garnish with fresh parsley, salt, and pepper to taste.
- Time:
Preparation time: 10 minutes
- Cooking time: 20 minutes
Temperature:
- Boil potatoes in salted water
- Melt butter and sauté garlic over medium heat
- Simmer water for poaching eggs
Serving size:
- Serves 4
Nutritional information:
- Calories: 420
- Fat: 28g
- Carbohydrates: 24g
- Protein: 19g
Substitutions for ingredients:
- Substitute feta cheese for cheddar cheese
- Substitute sour cream for Greek yogurt
- Substitute sweet potatoes for regular potatoes
Variations:
- Add sliced avocado on top of the poached eggs
- Add chopped bacon to the cheese sauce
- Use smoked paprika instead of black pepper
Tips and tricks:
- To prevent the poached eggs from sticking to the bottom of the pot, swirl the water gently before adding the eggs.
- Make sure the cheese sauce is smooth before pouring it over the potatoes.
- Use a slotted spoon to remove the poached eggs from the water to prevent excess water from getting into the dish.
Storage instructions:
- Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Reheating instructions:
- Reheat in the microwave or on the stovetop until heated through.
Presentation ideas:
- Serve in individual bowls for a rustic presentation.
Garnishes:
- Fresh parsley
Pairings:
- Serve with a side salad or crusty bread.
Suggested side dishes:
- Mixed green salad
- Garlic bread
Troubleshooting advice:
- If the cheese sauce is too thick, add a splash of milk to thin it out.
Food safety advice:
- Make sure the eggs are cooked to an internal temperature of 160°F to prevent foodborne illness.
Food history:
- Çılbır is a traditional Turkish dish that is typically made with poached eggs, yogurt, and butter.
Flavor profiles:
- Creamy, savory, tangy
Serving suggestions:
- Serve hot as a main dish for breakfast, lunch, or dinner.
Related Categories
Cooking Method: N/A
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Region: Turkish
Taste: Creamy, Cheesy, Savory, Comforting