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Turkish Eggs on Greek Yoghurt with Toast and Green Salad
Dificuldade
A maioria das nossas receitas são fáceis de confecionar. Contudo, algumas exigem mais tempo ou são um pouco mais exigentes, sendo classificadas como médias ou avançadas.
Tempo de preparação
Tempo que precisa para preparar esta receita
Tempo total
Tempo que leva a preparar esta receita do início ao fim
Porções
Porções
Ingredientes
Green Salad
- 150 g cucumber, sliced (2-3 mm)
- 40 g rocket leaves
- 40 g fresh baby spinach
- 3 sprigs fresh dill, leaves only
-
3
sprigs fresh mint, leaves only
ou fresh basil, leaves only - 60 g red onion, quartered
- 50 g extra virgin olive oil
- ½ tsp ground coriander
- 1 Tbsp white wine vinegar
- 10 g lemon juice
- 2 pinches caster sugar
- ¼ tsp fine sea salt
- ¼ tsp ground black pepper
Poached Eggs and Assembly
- 3 sprigs fresh dill, leaves only, plus extra for garnishing
- ½ garlic clove
- 300 g Greek yoghurt
- 4 pinches fine sea salt
- 1700 g water
- 50 g white wine vinegar
- 4 medium eggs
- 25 g unsalted butter, diced
- 1 tsp smoked paprika
- 1 tsp dried chilli flakes
- ½ tsp sumac (opcional)
- sliced white bread, toasted, for serving
- Nutrição
- por 1 portion
- Energia
- 2738.1 kJ / 654.4 kcal
- Proteína
- 30.8 g
- Hidratos de carbono
- 28.7 g
- Gordura
- 46.8 g
- Gordura saturada
- 14 g
- Fibra
- 3.8 g
- Sódio
- 877.4 mg
Nas coleções
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