Eggs, Yoghurt and Herbs

By the end of August my rebellious urge for personal space is at a peak. Selfishly I wait for a return to structure, time to think and a blissful coffee in peace.

As a June baby I embrace the Summer months; generally brighter weather, time outdoors and freedom from the term-time schedule. However, by the end of August my rebellious urge for personal space is at a peak. I don’t think I am alone, my social channels are full of kids returning to school, or home school. Parents eagerly ushering their children back to routine, whatever that may look like. I too wait for a return to structure and most importantly my first peaceful coffee. Soliciting me the time to write my beloved to-do lists and take stock after the chaos and mess of the holidays.

In September I feel a surge of energy totally absent in January to set some goals. I buy a whole host of stationery, notebooks, planners and journals with every intention of being better and doing better. (And yes long may the tradition of a new September pencil case and pens continue, for it brings me no amount of joy). I also make lofty plans to declutter the house from toys, clothes, endless ill fitting kids shoes and the mountain of kitchen clutter. Tackling the tasks that have been winking at me all Summer long.

I recently read an article about life habits and one small recommendation stood out: to delete 5-10 photos from your phone everyday, more if you can. The aim being to try and edit and minimise the digital clutter we amass daily. I hadn’t previously considered the digital chaos left in my wake. As a visual person who writes recipes and creates content I generate a lot of imagery. This small new daily discipline has definitely reduced the sense of overwhelm I feel when scrolling through thousands of images, trying to make sense of my life and work. On a basic level it helps me edit the day however I have also noticed that the chronological order of my photos emerge as a trackable moodboard. I can see clearly how I am feeling and what is inspiring me.

This month it is evident that the bright colours, endless stripes (they featured a lot this Summer), fresh produce and quick salads of Summer have mellowed into warmer hues, interesting textures, comforting food and drinks, all more reflective of Autumn. I would recommend you try this for a week and see if you also see the benefits. I would challenge you further to choose your four favourite photos from the past month and see what they reveal, you might find some hidden inspiration.

Amongst the many images I take are screenshots of produce and meals, as research for new recipes. September in the kitchen is a time of possibility, without needing to cater for a crowd I have more time to feed and nourish myself. I can focus on cooking things I want to eat and recipes I have wanted to try and tinker with. This week’s recipe is so simple it isn’t really a recipe. I am not sure it’s something my children would eat, making it the perfect dish for one… hopefully with a hot coffee in peace.

Eggs, Yoghurt and Herbs

Serves 1

ingredients

• 2 tablespoons full fat Greek yogurt

• 2 organic eggs

• 1 tablespoon unsalted butter

• 1 teaspoon smoked chilli flakes

• small handful of chopped herbs, I am using parsley and dill

• sea salt and freshly ground black pepper

To poach the eggs heat a shallow pan of water until just bubbling, then reduce the heat until the water is almost still. Crack one egg into a small jug and lower into the water gently, allowing the egg to slightly set as it enters the hot water. Leaving space for the first egg, repeat the process with the second. The eggs will gently poach in the almost still water, remove once cooked with a soft yolk (4 minutes approx). Remove with a slotted spoon to a plate lined with kitchen towel to draw the excess water.

In a small pan melt around 1 tablespoon of butter and heat until a light nutty brown, remove from the heat and add the smoked chilli flakes.

You are now ready to assemble the dish: to a bowl plate add the yogurt, spreading it into one layer with the back of a spoon. Gently place the poached eggs on top, they should be warm. Pour over the melted chilli butter, scatter generously with herbs and season with sea salt and ground black pepper. Eat immediately with a slice of toast on the side.