Turkish Eggs
March 4, 2025 • 0 comments
What's for breakfast? Try this savory dish that is sure to warm your heart and fuel your soul. This breakfast, with its creamy, herbaceous Greek yogurt and jammy poached eggs, as well as a little kick of pepper butter drizzle, is just what you need to get to get the day started.
- Prep Time:
- Cook Time:
- Servings: 1
Ingredients
- (1 cup) 1 quart - Greek A2/A2 Yogurt
- (2 large) 1 dozen - Brown Honest Yolk Chicken Eggs
- (3 tablespoons) 1lb Unsalted A2/A2 Butter
- (1 clove) Garlic (8oz)
- (2 teaspoons) Aleppo Pepper
- (4 tablespoons) Fresh Dill
- (2 tablespoons) White Vinegar
- (1 teaspoon) Fine Celtic Sea Salt, 8oz
- (2 slices) Sourdough Toast
Directions
Preparation:
- In a small mixing bowl, combine the yogurt, minced garlic, chopped up fresh dill, a good pinch of Celtic sea salt and whisk well.
- Bring a medium saucepan full of water to a boil. Stir in the vinegar.
- Meanwhile, crack both eggs into a small bowl.
- When the water is ready, using a wooden spoon, stir the water to create a vortex. Quickly add the eggs to the middle of vortex and cook for 2 to 3 minutes, 4 to 5 if you want jammy eggs. When ready, using a slotted spoon, transfer the egg to a plate that’s been lined with parchment paper.
- In a small skillet, warm the butter and Aleppo pepper over medium heat.
- Immediately transfer the poached eggs to the prepared yogurt bowls (simply place the eggs on top of the yogurt mixture) and drizzle with the heated pepper butter and the rest of the Celtic sea salt.
- Serve immediately with your favorite crusty bread.
