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|ASPARAGUS WITH TURKISH FRIED EGGS. 31/05/14|
|This is a brilliant as breakfast, lunch or dinner.|
¼ small garlic clove, crushed with a little salt
5 heaped tbsp Greek yogurt
8 asparagus spears
½ tsp Turkish chilli flakes (pul biber) or ½ fresh red chilli, finely chopped
Warm pitta bread, to serve
Stir the garlic into the yogurt and season the yogurt to taste. Bring a pan of salted water to the boil and blanch the asparagus for 1 minute until al dente.
Place a large frying pan over a high heat and add a small knob of the butter. When hot, add the asparagus and fry, turning constantly until golden. Remove and keep warm.
Return the pan to the heat and add the remaining butter. Allow the butter to brown slightly before cracking in the eggs. Season the eggs in the pan and baste the eggs constantly with the butter until they’re cooked to your liking.
Transfer the warm asparagus to plates and dollop over the yogurt. Top with the fried eggs and spoon the brown butter over the yogurt. Sprinkle with the chilli and serve.
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