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Pork Chop with Goose Egg
Ingredients:
- 1 pork chop
- 1 goose egg
- Salt
- Pepper
- Sweet paprika
- Oregano
- 1 tablespoon olive oil
Instructions for the pork chop:
- Wash the pork chop well, season with salt, pepper, paprika, oregano, and olive oil. Mix everything together and let it marinate for 2-3 hours.
- Then, cook the pork chop in a preheated oven at 200°C (390°F) for about 25-30 minutes until it softens and becomes golden.
For the egg:
- Heat the olive oil in a pan (not too hot), and crack the egg into the pan.
- Using a spoon, gently spoon the hot oil over the egg white until it turns white and is fully cooked.
- When the egg is ready, carefully remove it from the pan, ensuring the yolk doesn’t break.
Peinirli with Cheese, Sausage, and Egg
Ingredients for the Dough
- 1 kg all-purpose flour
- 1 packet dry yeast
- 1 heaping tbsp salt
- 450–500 g lukewarm water
- 60 g milk
- 3 tbsp olive oil
Instructions for the Dough
- In a large bowl, combine the flour, yeast, salt, and olive oil. Mix well.
- Add the milk, then gradually pour in the water while kneading until the dough becomes soft and pliable, and doesn’t stick to your hands.
- Cover the bowl with a kitchen towel and let the dough rise in a warm place for 1 hour or until it doubles in size.
Ingredients for the Filling
- Melting cheese (as much as desired for each peinirli)
- 5–6 sausage slices per peinirli
- 1 egg per peinirli
- 2 tbsp melted butter
Instructions for the Filling
- Preheat the oven to 180°C (350°F). Line a baking tray with parchment paper.
- Divide the dough into 160 g balls and roll each one into an elongated shape. Place them on the baking tray.
- Fold and pinch the edges of the dough to form boat-like shapes.
- Fill each dough boat with melting cheese and sausage slices, leaving space in the center for the egg to be added later.
- Bake for 25 minutes, brushing the edges with melted butter 1–2 times during baking.
- Ten minutes before the baking time is up, remove the tray from the oven and carefully crack one egg into the center of each peinirli. Return to the oven and bake until the eggs are set.
Grilled Pork Chop with Fried Eggs
Ingredients
- 1 pork chop
- 2 eggs
- Oil
- Salt
- Oregano
- Pepper
- Sweet paprika
Adjust the ingredients according to your needs.
Instructions
For the Pork Chop
- Rinse the meat well. Season it with salt, pepper, paprika, and oregano. Mix the spices thoroughly and let the chop marinate for 2-3 hours.
- Grill the pork chop on a grill pan, cooking both sides until it turns golden brown, or use a non-stick pan with 1 tablespoon of oil.
For the Eggs
- Heat oil in a pan without letting it get too hot. Carefully crack in the eggs.
- Using a spoon, pour hot oil over the eggs until the whites are cooked and set.
- When the eggs are ready, remove them carefully to keep the yolks intact.
Note: If you cook the pork chop in a non-stick pan, add a little extra oil and fry the eggs in the same pan. This will allow them to absorb all the flavors from the pork chop.
Poached Eggs – Corfiot “Bain-Marie” Style
Ingredients
- 4 eggs
- 500 ml water
For Serving
- Olive oil
- Salt
- Oregano
- 4 slices of bread
Instructions
- Prepare the Water:
In a wide and shallow saucepan, bring the water to a gentle boil over medium heat. - Cook the Eggs:
Once the water begins to bubble, carefully crack each egg into the hot water one at a time. - Poach the Eggs:
Let the eggs cook for 3-4 minutes without covering the saucepan or stirring, to avoid breaking the eggs. - Serve:
Using a slotted spoon, gently remove the eggs from the water and place them on the slices of bread. Sprinkle with salt, oregano, and drizzle generously with olive oil.
