Staka me Avga

Name: Staka me Avga
Total time: 15 min
Yield: 2 servings
Cuisine: Greek
Ingredients: 5 tbsp staka, or 50g unsalted butter blended with 3 tbsp double cream and 2 tsp plain flour; 4 large eggs; A pinch of salt; Freshly ground black pepper; 2 Cretan barley rusks or 2 thick slices of country bread

by CommunityKitchen

GreekEasy15 minServes 2

The shepherd's breakfast of Crete: eggs fried straight into melted staka, the flour-thickened cream skimmed off sheep and goat milk, and mopped up with barley rusk.

Per
serving

430kcal

16gprotein

12gcarbs

36gfat

Ingredients

5 tbsp staka, or 50g unsalted butter blended with 3 tbsp double cream and 2 tsp plain flour
4 large eggs
A pinch of salt
Freshly ground black pepper
2 Cretan barley rusks or 2 thick slices of country bread

Before you cook

Take the eggs out of the fridge 15 minutes ahead so they are not fridge-cold.
If you are using the butter substitute, blend the butter, cream and flour to a smooth paste.

Steps

Put the staka into a small heavy frying pan and set it over low heat.
Let it melt slowly for about 3 minutes, stirring, until it loosens into a thick golden cream.
Raise the heat slightly, until the fat separates out and begins to bubble at the edges of the pan.
Crack the eggs straight into the pan, spacing them apart.
Season the whites with a pinch of salt.
Cook for 3 to 4 minutes without stirring, until the whites have set and their edges frill and brown.
Spoon the hot staka from around the pan over the whites to finish setting them.
Grind black pepper generously over the top.
Bring the pan straight to the table and mop it out with the rusks or bread.

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