Turkish Eggs

Turkish Eggs This is one of my all-time favourite weekend breakfasts - I used to always order it at restaurants but over lockdown I realised how easy it is to make at home! INGREDIENTS: 4-5 generous spoonfuls of Greek yoghurt 1/2-1 garlic clove, minced Generous pinch of salt 1-2 eggs (fridge cold) Big knob of butter (about 20g) 1 tsp Aleppo pepper or chilli flakes To serve: fresh dill or chives, toast RECIPE (per person): 1. Add the Greek yoghurt to a bowl and stir in the minced garlic and salt. Create a well in the middle for the poached eggs. 2. Bring a saucepan of water to the boil and lower the heat. Use a spoon to stir the water and create a whirlpool in the centre. Crack the eggs into the centre of the whirlpool and leave to poach for 3 minutes. Remove with a slotted spoon when cooked, and place in the centre of the Greek yoghurt. 3. Melt the butter in a frying pan on medium heat until it begins to brown. Turn off the heat and add the Aleppo pepper or chilli flakes. Swirl the pan. 4. Pour the hot chilli butter over the eggs and yoghurt, and serve immediately with a sprinkle of fresh dill or chives and lots of sourdough toast.

Unbalanced

% Daily Values based on a 2,000 calorie diet