Preparation Time: 15 minutes
Cooking Time: 1 hour
Serves: 4
| Ingredients | Preparation |
|
4 large eggs 1 cup labneh 4 slices toasted sourdough ½ cup unsalted butter 1 tbsp Aleppo pepper 4 confit garlic cloves, to serve Fresh coriander, to serve Confit garlic 2 garlic bulbs 1/4 cup olive oil 1 sprig rosemary |
1. Preheat oven to Sous-vide 63°C. 2. Place eggs on a stainless steel, perforated tray on shelf 1 and cook for 1 hour. Remove from oven and place in an ice bath to chill for 1–2 minutes. Peel eggs and set aside. 3. Heat butter and Aleppo pepper in a small saucepan over a meduim heat with confit garlic cloves. Heat for 1–2 minutes for the flavours to combine. To finish 1. Spread labneh over hot toast and top with the cooked egg. Drizzle over some spiced butter and garnish with coriander. Note To make confit garlic cloves, peel 2 garlic bulbs and place into a vacuum bag. Add ¼ cup olive oil and a sprig of rosemary. Seal on vacuuming level 3 and seal level 2. Place bag on a stainless steel, perforated tray on shelf 1. Cook on Sous-vide 87°C for 3 hours. Store in the refrigerator up to 1 month. |
