These Turkish Eggs are an essential diversion in regular breakfast eggs. Topped with spicy butter sauce to enhances the whole experience. I also added sliced avocado, tomatoes and rye flat bread to load some carbs and fibre in it.
Equipment
- deep container
- shallow bowl
- sauce pan
Ingredients
- 4 whole eggs
- 2 cups greek yogurt
- 2 cloves grated garlic
- 2 tbsp salted butter
- 1/2 tsp paprika
- 1/4 tsp crushed black pepper (to top later)
- 1/4 cup dill leaves finely chopped
- Salt to taste
- 1 tsp lemon juice
- Avocado and Tomato slices (as sides)
Instructions
- Pour greek curd into a shallow bowl and add grated garlic and dill leaves to it, give it a good mix and keep aside.
- In a small sauce pan, heat butter at low flame, when it starts to get brown, add the paprika and let it bubble, keep stirring, you will get a bright red colour then turn off the heat in few seconds.
- Fill a deep dish half with water to poach eggs, heat it on high flame, lower to medium once it starts to boil.
- To get a good poached egg, crack the egg into a fine strainer first, this helps getting rid of the thin liquid. Then transfer it in a small deep bowl, add few drops of lemon juice on edges.
- Create a whirlpool into water and drop egg in the middle of it, this will help create a good round shape.
- Let it cook for 3 minutes so that its yolk stays runny. Take it out of water and place on top of prepared greek curd.
- Repeat the same process for each egg one by one.
- Pour butter sauce over eggs and curd, top with crushed pepper, place avocado and tomato and flat breads/toast on its sides.
- Since the greek yogurt is salty enough you won’t need more salt on eggs
Notes
To use poached eggs later, it is best to place them in a deep bowl of very cold water quickly after straining from hot water, this stops the yolk from cooking further (keeping it runny) and you can use these poached eggs later warming them in hot water just before serving.