One of our favorite things is when talented chef friends share ways they are using Brightland. We are delighted to introduce Thea Baumann to Field Notes. A native of the San Francisco Bay Area, Thea studied French at Barnard College before enrolling at Le Cordon Bleu, Paris, in 2007. After graduating with honors, she worked in restaurant kitchens in France and Northern California, then built a successful career as a private chef and caterer. In the fall of 2014, Thea joined the goop team as food editor, where she was responsible for all food content in addition to co-authoring the NYTimes #1 bestselling cookbook It’s All Easy with CEO Gwyneth Paltrow. Thea currently co-runs Short Stack, a direct-to-client content production company specializing in food videos, works as a freelance writer and recipe developer, and teaches cooking classes in Los Angeles.
Thea has created a marvelous recipe for Turkish Eggs, featuring Brightland's AWAKE, below.
1. 1 cup plain, full fat (not greek) yogurt
2. 1 garlic clove, peeled and finely grated zest and juice of 1⁄2 lemon
3. salt and pepper to taste
4. 4 large eggs
5. 1⁄4 cup + 1 tablespoon Brightland AWAKE, divided
6. 1⁄2 teaspoon Aleppo chili
7. 1 handful mixed fresh herbs, such as dill, mint, cilantro and parsley crusty bread for serving, optional
1. In a medium metal bowl, whisk together the yogurt, grated garlic and lemon zest. Season to taste with salt.
2. Fill a small saucepan three-quarters full with water. Set the bowl with yogurt on top of the saucepan and place over high heat, whisking the yogurt every minute or so, until the water comes up to a boil (this will help take the chill off the yogurt mixture while you get ready to poach your eggs).
3. Set aside the bowl with yogurt and turn the heat down to maintain a gentle simmer. Crack one egg into a small cup or ramekin and use a wooden spoon to stir the water in the saucepan, creating a whirlpool in the center. Gently slide the egg into the whirlpool and set the timer for 3 minutes. Remove the poached egg with a slotted spoon and place on a paper towel-lined plate. Repeat with remaining three eggs.
4. When the eggs are poached, heat a small sauté pan over medium heat. Add 1⁄4 cup of the olive oil and the Aleppo chili. Cook for 1-2 minutes.
5. To serve, divide the yogurt mixture between two shallow bowls; top with two poached eggs and season each egg with flaky salt and cracked black pepper. Pour over the hot chili oil.
Toss the herbs with the lemon juice and remaining tablespoon of olive oil and season to taste with salt.
Garnish each plate with a small pile of herb salad and serve with crusty bread on the side.