Brown Butter Crumble
1. This part of the recipe can be done a day or two ahead. Place ingredients in mixing bowl and cook 8 min/100°C (212°F)/speed 1.5, then 9 min/Varoma/speed 1.5, with MC removed.
2. Once butter smells toasted and solids have turned a deep golden brown (stop the machine and give it a swirl to check), strain butter mixture, reserving solids. Place on a paper towel to drain further and allow to cool a little before placing in the fridge for 20 minutes or more.
3. Put eggs in steamer basket and place in mixing bowl. Cover with cold water. Cook 45 min/60°C (140°F)/speed 1. Eggs can be held at this temperature before serving.
4. This part of the recipe can be done a day or two ahead. (You can also forget about the chicken skin and serve the dish with pita bread instead.) Preheat oven to 180°C (360°F).
5. Scrub the chicken skin with a knife to remove excess meat, then season with salt.
6. Place the skin between 2 sheets of baking paper and weigh down with a pan before placing into the oven. This prevents the skin from shrinking.
7. Roast for 25 minutes, or until the skin becomes crispy and golden in colour. Set aside. If not using straight away, store in a container in the refrigerator. Skin can be crisped briefly in the oven if it gets soggy.
Brown Butter Sauce
8. In a small pan, melt the butter over high heat until it becomes a nutty caramel colour, then add the spices and set aside.
9. This step can be done a day or two ahead. If you have a smoking gun, fill it with pine chips and cold smoke the yoghurt for 15 minutes. If you don’t (I don’t!) it’s easy to smoke using a pan. Have a look at my Smoked Kingfish recipe to see me do it in a wok; head to about 2:35 in the video. For the yoghurt, I put a tablespoon of tea leaves and wrap them in foil. I put them in a heavy-based lidded pan and turn the heat to high. When it smokes quite a lot, turn the heat off. Quickly remove lid and put in the bowl of yoghurt. Replace the lid and leave the yoghurt there for 5 minutes or more to infuse with smoke. Stir through a pinch of salt. That’s it!
For each person, crack an egg onto a serving bowl or plate. Spoon in some yoghurt. Scatter over some crumble. Arrange the chicken skin. Pour over burnt butter sauce generously at the table.