Ella Kitto's Turkish-Style Eggs.

This is a beautiful light recipe, perfect for a spring brunch - a beautiful celebration of seasonal Kentish ingredients. Make sure you use the freshest eggs you can - preferably the day they arrive in your veg box! 

When three-cornered leek is in season, I add it to almost every savoury dish I eat - it looks pretty and is a brilliant introduction to foraging. It’s a fast-growing invasive plant, so you can pick it to your heart’s content! Just make sure you don’t pull up the roots.

Identifying Three-Cornered Leek/Garlic 

Three-cornered leek smells and tastes very similar to spring onions or chives. The stems are triangular and about 20cm tall, while the flowers are like little white bluebells. It is similar to other plants that are not edible - please be careful. If you’re unsure, please feel free to message me on Instagram and I’ll be happy to help you to identify it.

Ingredients

[serves 2]

• 400g Hinxden Farm plain yoghurt 
• 2 garlic cloves, finely chopped/minced
• A pinch of salt
• 4 fresh free-range Woodlands Farm eggs 
• 2 tbsp Kentish Oils rapeseed oil 
• 1 tsp dried chilli flakes
• Small bunch of dill
• Foraged three-cornered leek (or Wild Garlic!)
• Average Doughs sourdough, for mopping up! 

Method

Make the yoghurt base

1. Heat a small saucepan of water to a simmer

2. Add the yoghurt and garlic together in a heat-proof bowl and place over the saucepan to heat through and whisk

Poach the eggs

1. Cook the eggs one at a time. Crack one into a small bowl

2. Bring a large saucepan of water to the boil and stir to create a well

3. Remove the saucepan from the heat, gently tip the egg into the middle and cover quickly

4. Poach for 3 minutes, then remove with a slotted spoon and place in a bowl

5. Put the saucepan back on the heat and repeat with the other eggs

Make the chilli oil

Toast the chilli flakes in a medium-hot, dry pan for a minute, then add the rapeseed oil.

Assemble

Pour the warm, garlicky yoghurt into bowls and gently top with the poached eggs. Drizzle with the hot chilli oil and sprinkle with salt, to taste. 

Add chopped dill and three-cornered leek and serve immediately. 

A chunk of fresh sourdough makes a delicious accompaniment!