Turkish Eggs with Creamy Yogurt & Butter Sauce for Brunch Bliss

Indulge in Turkish Eggs with Creamy Yogurt & Butter Sauce for a delightful brunch experience.

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Prep Time 15

Cook Time 10

Total Time 25

Servings: 2 servings

Course: Breakfast

Cuisine: Turkish

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Herbed Yogurt

1 cup Greek Yogurt whole milk Greek yogurt is ideal
1 Tbsp Extra Virgin Olive Oil enhances flavor
0.5 Tbsp Fresh Lemon Juice from half a lemon
1 clove Garlic minced
1 Tbsp Fresh Dill finely chopped
2 tsp Fresh Mint finely chopped
0.5 tsp Kosher Salt enhances flavors

For the Poached Eggs

1 Tbsp Distilled White Vinegar helps eggs hold shape

For Serving

2 pieces Pita or Crusty Bread
Flaky Sea Salt for seasoning
Freshly Ground Black Pepper for seasoning

For the Butter Sauce

3 Tbsp Unsalted Butter adds richness
1 tsp Aleppo Pepper can substitute with red pepper flakes

Equipment

Mixing bowl
Saucepan
slotted spoon
small skillet
paper towel

Method

Step-by-Step Instructions

In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, dill, and salt. Stir until smooth.
Fill a saucepan with water and add vinegar. Heat until just below simmering. Poach the eggs for about 3 minutes.
In a skillet, melt butter over medium heat and stir in Aleppo pepper until fragrant.
To serve, scoop herbed yogurt into bowls, place poached eggs on top, drizzle with butter sauce, and season.

Nutrition

Serving: 1servingCalories: 450kcalCarbohydrates: 30gProtein: 18gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 370mgSodium: 800mgPotassium: 500mgFiber: 2gSugar: 4gVitamin A: 600IUVitamin C: 4mgCalcium: 250mgIron: 3mg

Notes

Keep the yogurt creamy and eggs perfectly poached for best results. Serve fresh for the best experience.

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