Molly Baz’s “Cook This Book” Jammy Eggs
A Turkish-inspired delight
I’ve been digging Claire Saffitz’s ‘Dessert Person’, Carla Lali Music’s ‘That Sounds So Good’ and now Molly Baz’s ‘Cook This Book’. To say it’s a cookbook is really limiting it one thing and one thing only, the thing I love about Molly is her creativity and her ‘teaching-like’ instructions (added bonus that she uses cool names for certain ingredients that will help you remember).
Alec and I love eggs so much, we eat eggs for breakfast every day. I almost never eat a sweet breakfast except in some very rare cases like a beginning of a holiday, during a holiday or after a holiday *wink! So, naturally, when I started reading Molly’s cookbook I am drawn towards her breakfast recipes and honestly, I can never get Bon Appétit hype when it comes to unique mixes of ingredients but I have made Molly’s Chicken Parmesan before and it was sublime! I thought I’d start easy but also delicious.
Making this recipe is especially easy, Cook This Book takes you through every step and how to be flexible while cooking– as I always say, know your goals but be flexible on your method ;)
The recipe doesn’t call for bacon, but I added it because it seems like a good idea at the time, although come to think of it, you probably don’t really need it. Now, I’m not saying you can’t–– looking from the original recipe POV, Bacon’s flavour is intense and super dominating but this dish is also intense. What I recommend instead is to serve it as it is with pitta bread.
1 small garlic clove
8 large eggs
1 cup plain whole-milk Greek yoghurt or labneh
5 tablespoons unsalted butter
⅔ cup of walnuts, blanched hazelnuts, or shelled pistachios
2 teaspoons Aleppo pepper or mild chilli flakes
¼ teaspoon turmeric
Flatbreads/pitta for serving
Bring a half pot of water to boil that will fit 8 eggs
Lower down your eggs and set a timer for 7 minutes
Meanwhile, prepare an ice-water bath in a bowl and add your cooked eggs in, let it cool for 5 minutes
To make your garlic yoghurt, finely grate your garlic into a small bowl and add 1 cup of greek yoghurt, season with salt.
To make your brown-buttered nuts, chop ⅔ cup of walnuts until the size of a lentil.
In a pan, add 5 tablespoons of butter and cook over medium-low heat until just melted and foamy. Add walnuts and cook stirring 2-3 minutes until just toasted.
Add your chilli flakes and turmeric to the butter, stirring and continue cooking until your butter starts smelling like this nutty, toasty goodness around 30 seconds to 1 minute, take it off the heat and add some salt.
Divide the yoghurt into 4 bowls, add an equal amount of eggs, halved and drizzle the brown-buttered nuts. Season with salt if needed and eat with your lovely toasty pitta!
Check out Molly Baz’s cookbook here.