Description
Turkish Eggs with Creamy Yogurt & Butter Sauce is a delicious and unique dish. It combines soft eggs with herbed yogurt and a rich butter sauce.
Ingredients
Scale
- 1 cup (240g) whole milk Greek yogurt
- 1 Tbsp (15ml) extra virgin olive oil
- 1 Tbsp fresh lemon juice, about ½ a small lemon
- 1 clove garlic, peeled and grated or minced
- 1 Tbsp fresh dill, finely chopped, plus more for garnish
- 2 tsp fresh mint, finely chopped
- ½ tsp kosher salt
- 4 large eggs, recommended 2 per person
- 1 Tbsp distilled white vinegar
- Pita or crusty bread
- Flaky sea salt
- Freshly ground black pepper
- 3 Tbsp (42g) unsalted butter
- 1 tsp Aleppo pepper
Instructions
- In a bowl, mix Greek yogurt, olive oil, lemon juice, garlic, dill, mint, and salt.
- In a pot, bring water to a simmer and add vinegar.
- Crack eggs into the simmering water, poach for 3-4 minutes until whites are set.
- While eggs cook, melt butter in a small pan and add Aleppo pepper.
- To serve, place herbed yogurt on a plate, top with poached eggs, drizzle with butter sauce, and garnish with dill.
- Serve with pita or crusty bread, and season with flaky sea salt and black pepper.
Notes
- Adjust seasoning to taste.
- Use fresh herbs for the best flavor.
- Poach eggs to your preferred doneness.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Poaching
- Cuisine: Turkish
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 2g
- Sodium: 500mg
- Fat: 36g
- Saturated Fat: 20g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 370mg
Keywords: Turkish Eggs, Creamy Yogurt, Butter Sauce, Breakfast Recipe