There was great enthusiasm around here about the prospect of an Emmy Cooks bloopers reel, so today, for your enjoyment, I present a dish that didn’t turn out so well.
To be clear, I love the tzatziki recipe I’ve given you below–you can’t really go wrong with herbed yogurt sauces in my book. Remember that cilantro yogurt sauce (and are you still making it as often as I am)? The basil yogurt sauce? This, finally, is the classic: yogurt and dill, with cucumber for crunch. And it’s great. But I made the tzatziki as one component of an apparently ill-conceived riff on Eggs Benedict, which ended up not as great as it should have been. It was good, but…. It was whole grain toast topped with silky sauteed chard, a poached egg, and this lemony-garlicky tzatziki, but it needed a little something more. A drizzle of spicy butter? A generous crumble of smoked salmon? You tell me if you try. I’ve already picked out a recipe from Ottolenghi’s Plenty for the next time I try an eggs-and-yogurt combination.
Unfortunately, I made this breakfast for my sister, thinking it would be a special send-off meal after two so-nice weeks together. I was sad to say goodbye to her, but what a luxury to have so much time together when we live in different cities. Thank you for coming, sis, and for all the fun and help! Next time I will play it safe and express my breakfast-time appreciation with chocolate waffles instead.The consolation prize is having a bowl of the tzatziki in my fridge to enjoy in the coming week.
Tzatziki: In a small bowl, combine 1 c. plain yogurt with a small, finely diced cucumber, the zest and juice of half a lemon, a small pressed clove of garlic, 1/4 c. chopped dill, and a few generous pinches of salt. Stir well and adjust flavors to taste. Set aside to let flavors blend. Stir again before serving to incorporate any liquid that has separated.