Turkish Poached Eggs

A delicious dish for any time of day. The garlicky yogurt, balanced by the soft egg and fresh dill makes this a brunch favorite.

Ingredients:

(makes 2 servings)

• 100g full fat yogurt (ideally Greek or Turkish yogurt, but plain yogurt will do)

• 1 clove of garlic, crushed

• 2 organic eggs, fridge-cold

• 25g butter

• 2 tbsp olive oil

• 1 tbsp of mild red pepper flakes (such as Korean chili or Aleppo peppers)

To taste:

• Finely chopped dill

• Salt & Pepper

Instructions:

1. For the eggs, bring a pot of water to the boil. Once boiling (or just before), reduce the heat until there are no more bubbles forming.

2. Add the yogurt, crushed garlic, and a pinch of salt to a heat proof bowl.

3. Heat another pot of water and gently place your bowl of yogurt in it. The water bath should not boil, but simply heat the yogurt.

4. In a small pan, melt the butter over medium high heat and add the olive oil.

5. Meanwhile, poach two eggs in the pot you prepared in step 1. If you are afraid of poaching eggs, feel free to substitute with soft boiled eggs.

6. Once the butter and oil are hot, add the red pepper flakes and a pinch of salt.

7. Divide the yogurt in two serving bowls. Add the egg. Drizzle with butter sauce and garnish with dill and freshly cracked black pepper. Serve with toast or flatbread.

Afiyet olsun!

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