Herb Yoghurt Flatbread, Poached Eggs & Coriander - Chef Recipe by Darren Robertson

Ingredients

Flatbread:

100 g self-raising flour
80 g organic yoghurt
Pinch of salt
30 g The Organic Milk Co unsalted butter, chilled and cubed
1 Tbs chopped fresh herbs (parsley, chives, or coriander)

XO butter:

2 Tbs XO sauce
30 g The Organic Milk Co Butter
Squeeze of lime

Poached eggs:

4 organic eggs
Splash of vinegar (for poaching water)
Salt and pepper

To serve:

Fresh coriander leaves
Extra XO or chilli oil (optional)
Extra yogurt to serve
Lime wedges

Method

To make the flatbread dough, mix the flour, baking powder, salt, yogurt and chopped herbs in a bowl until a rough dough forms. Divide the dough into two balls. Flatten each slightly, press cold cubes of butter into the centre, then fold the dough around the butter to seal it in. Let the dough rest for 10 minutes.

Heat a dry pan over medium-high heat. Roll out each dough ball into a rough circle around 15 cm to 18 cm wide. Cook each flatbread one at a time for 2 minutes per side, until puffed, golden and lightly charred in places. Set aside and keep warm.

To make the XO butter, melt the butter in a small pan, stir in the XO sauce and gently warm through. Add a little lime juice if you like for brightness.

For the poached eggs, bring a saucepan of water to a gentle simmer and add a splash of vinegar. Crack each egg into a small bowl, swirl the water gently, then lower the eggs in one at a time. Poach for around 3 minutes, then lift out, dry on kitchen paper and season.

To assemble, place a flatbread on each plate. Spoon over a little yogurt and the warm XO butter, top with two poached eggs per person and scatter with fresh coriander. Add an extra drizzle of XO or chilli oil if you like things spicy.

Credits: Australian Organic Limited

Photo Credits: Australian Organic Limited