Turkish Eggs
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4
- Category: Breakfast
Description
Once you’ve tried these eggs, you’ll find it hard to go back to eating them any other way!
Ingredients
Yoghurt
1 C (250 ml) double cream yoghurt
1 garlic clove, finely grated
1 Tbsp (15 ml) chopped dill
zest of 1 small lemon
salt and pepper
Spiced Brown Butter
100 g butter
½ tsp (2,5 ml) ground cumin
½ tsp (2,5 ml) good quality smoked paprika
½ tsp (2,5 ml) chilli flakes
Poached Eggs, Toppings and Toast
1 large avocado, peeled and cubed
1 Tbsp (30 ml) chopped chives
juice of 1 lemon
8 large fresh free-range eggs
2 Tbsp (30 ml) white vinegar
100 g pistachios, roughly chopped lightly toasted in a dry frying pan
4 slices of sourdough bread, toasted and buttered
Instructions
Yoghurt
Add all the ingredients for the yoghurt into a bowl and mix well to combine. Pop the bowl into the fridge until needed.
Spiced Brown Butter
Add the butter to a small frying pan and set it over medium-high heat. Once it has melted and starts to bubble and froth, add the cumin, paprika and chilli flakes. Cook for a further minute to brown the butter and spices. Remove from the heat.
Poached Eggs, Toppings and Toast
Add the cubed avocado to a small bowl, add the lemon juice and chopped chives and season with salt and pepper. Gently mix to coat.
Half fill a large pot of water and set it over high heat. Bring to a boil then turn the heat down to low so that it is just barely simmering, then add the vinegar. Stir the water to create a gentle whirlpool, then crack an egg into the middle (tip: to make things easier you can pre-crack the eggs one by one into a small ramekin). Repeat with another egg and cook 2 eggs at a time in the pot. Poach for 3 minutes for a soft yolk. Drain the eggs on a piece of kitchen towel and repeat the process until you have poached all of the eggs.
To assemble, place a generous few spoonfuls of yoghurt onto each plate and smoosh it around to create some peaks and valleys. Divide the avo cubes between each plate. Place 2 poached eggs on top of the yoghurt and then drizzle generously with butter sauce. Garnish each dish with pistachios and then serve immediately with buttered sourdough toast.
