SALE
A deeply moving collection of stories and recipes from Ella Risbridger sharing her journey to a new life, learning to live with and move through the death of her partner. For those who demand beautiful writing along with delightful recipes. Try the Apricot Almond Salad and Lamb Steaks to celebrate summer, or a comforting dish of Marmite Crumpet Cauliflower Cheese to chase away the winter doldrums. I invite you to cry, to laugh and to cook your way through the year with Ella Risbridger.
For Better Breakfast Monty we combined two of the egg recipes from The Year of Miracles. The first recipe was Turkish Eggs with yogurt, butter and spices and the second was Chaat Butter Greens which uses butter, chaat masala and greens. Both have Poached eggs. I’ll share my process, but Ella tells the most wonderful stories with her recipes so I STRONGLY suggest you get one of her books!
Here’s what I did (this is not a recipe, because I didn’t measure and I didn’t “test” it.
-
grate some garlic into about 3/4 of a cup of really good yogurt (I got mine at the farmer’s market in San Diego). Heat it up in the microwave - about 15 seconds.
-
Sauté some greens (I used Swiss chard from my garden) in butter and add about 1/2 tsp. of garum masala (I also added some Aleppo pepper - but use whatever spice blends and red peppers you have on hand)
-
Put the greens on a plate or in a bowl/
-
Sauté some chickpeas in butter and Aleppo pepper.
-
While all this is happening, bring a small pot of water to an “almost” boil. add an egg to the water to poach. (OR you could soft boil an egg or read Ella’s essay “Poached Eggs are a scam and do that.).
-
Top the greens with the chickpeas and then the yogurt. Add a little more butter and Aleppo pepper to the pan.
-
Top the yogurt with the egg and drizzle with the rest of the pepper-butter.
-
Serve with sourdough toast. Close your eyes and just give thanks!