Description
Turkish eggs are a vibrant and flavorful breakfast dish featuring poached eggs over creamy yogurt, topped with spicy butter. This recipe is sure to impress your brunch guests.
Ingredients
Scale
- 4 large eggs
- 1 cup full-fat plain yogurt
- 2 tbsp salted butter
- 1 tsp red pepper flakes (adjust to taste)
- Fresh dill or parsley for garnish
- Salt and pepper to taste
Instructions
- Prepare the poached eggs: In a saucepan, bring water to a gentle simmer. Crack each egg into a small bowl, then gently slide them into the water. Poach for about 3-4 minutes until the whites are set but yolks remain runny.
- Create the yogurt base: In a bowl, mix the full-fat yogurt with salt and pepper until well combined. Spread this mixture generously on your serving plate.
- Sizzle the butter: In a small pan over medium heat, melt the butter until bubbly. Add red pepper flakes and cook for 1-2 minutes until fragrant.
- Assemble your dish: Place poached eggs atop the yogurt spread, then drizzle the spiced butter over them. Garnish with fresh herbs and additional red pepper flakes if desired. Serve immediately.
Notes
- For added richness, consider using Greek yogurt.
- Customize with toppings like fresh herbs or crumbled feta cheese for extra flavor.
- Store leftovers in an airtight container for up to two days; reheat gently on low heat.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 380
- Sugar: 6g
- Sodium: 300mg
- Fat: 28g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 0g
- Protein: 24g
- Cholesterol: 370mg