We Can’t Go to Brunch: Just Another Thing to Feel Bad About

Written by Natalia Tarjanyi

As the founder of Centrd Life, I am passionate about sharing the benefits of embodiment with others. I want to offer people the tools to allow themselves to develop the capacity to feel all their emotions fully so they can connect to each other more deeply. I believe that embodiment is the tool that can change our disconnected world: by becoming more embodied we are more connected to ourselves, to each other and to nature.

22 Jan, 2021

Now that you are an expert in baking banana bread, have tried your hands at keeping a sourdough starter alive, have set up or pivoted your business, or have given control over your children to Alexa, here is a blog that will tell you how to recreate brunch experience at home. It’s something else to remind you that even though the year is 2021, the pandemic is still here. 

And of course, just by making this egg dish, you won’t be able to recreate the feeling of having a catch up with your friends over a few glasses of prosecco, under other people’s watchful eyes, who are all waiting for your table so they can have their turn of eating overpriced mashed avocado on toast. 

Avocado toast was always a hit in my café, but there was one dish that we could not take off the menu as many regulars would have left us: Turkish Eggs. It is a couple of poached eggs on top of good quality, salty plain yoghurt drizzled with melted chili butter, served with a slice of fresh sourdough. We also added some roasted cherry tomatoes to it just for a pop of colour. People in the UK are not always convinced by the sound of this dish as it has savoury yoghurt in it, but trust me, once you try you’ll love it or won’t and that’s okay, too.

If despite the intro above, you still want to make this dish and recreate the brunch experience at home, here is my recipe:

I made a seasonal version of it using sautéed chard, but you can substitute it with spinach. 

Recipe for One:

Mix 1 cup full fat Greek yoghurt with a pinch of salt and some garlic oil (alternatively with olive oil and some grated garlic – not too much). I like getting the yoghurt out of the fridge for a few hours beforehand, so it isn’t too cold, but you can always warm it up gently on the hob.

Clean and chop the chard or spinach and sauté in a tablespoon of butter, with a pinch of salt.

Melt 25g of butter with a teaspoon of chopped chili or chili flakes. (I recommend Urfa chili for its nutty smokiness.)

Poach two eggs.

Place the yoghurt at the bottom, pile up the chard, place the two eggs on top and drizzle the chili butter all over. 

For a full immersive brunch experience make sure to get your coffee first, so by the time your food is ready, it is lukewarm.

If this blog or the dish made you smile, then there is a chance that this day will be just a bit better than yesterday.


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