Description
A delightful dish featuring poached eggs on a bed of spiced yogurt, drizzled with chili-infused butter, perfect for breakfast or brunch gatherings.
Ingredients
Scale
- 4 large eggs
- 1 cup whole-milk Greek yogurt
- 2 tablespoons unsalted butter
- 1 teaspoon paprika or Aleppo pepper
- 1 clove garlic, minced
- Fresh dill or mint, for garnish
- Salt and freshly cracked black pepper to taste
- Fresh crusty bread or pita for serving
Instructions
- Poach the Eggs: Bring a pot of water to a gentle simmer. Add a splash of vinegar if desired. Crack eggs into small bowls, then gently slide them into the water. Cook for 3–4 minutes for a runny yolk. Remove with a slotted spoon and set aside.
- Prepare the Yogurt Base: In a bowl, mix yogurt with salt, pepper, and minced garlic. Spread this onto serving plates as a base for the eggs.
- Make the Spiced Butter: Melt butter in a small saucepan over medium heat. Stir in paprika and garlic, toasting for a minute without burning.
- Assemble the Dish: Place poached eggs atop the yogurt base, drizzle spiced butter generously, and garnish with fresh herbs.
- Serve Immediately: Enjoy Turkish Eggs warm with crusty bread or pita for dipping.
Notes
Ensure eggs are fresh for best poaching results. Keep everything warm until serving.
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 200mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 0g
- Protein: 16g
- Cholesterol: 410mg
Keywords: Turkish Eggs, poached eggs, breakfast, brunch, yogurt, spiced butter