Turkish Eggs with Garlic Dill Greek Yogurt, Chili Butter and Toasted Sourdough
Servings: 2
We first tried Turkish Eggs at Kauai Beer Company in Lihue, and it was an instant game-changer. This simple yet elegant breakfast transformed our mornings on the island. It's the kind of dish that's both nourishing and indulgent, a perfect way to fuel up for a day of adventure.So, what exactly are Turkish Eggs? Well, they're a dreamy combination of perfectly poached eggs nestled on a bed of creamy yogurt. This simple dish is often elevated with a drizzle of spiced butter, adding a touch of heat and flavor.
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Ingredients
Garlic Dill Greek Yogurt:
- 1 cup Greek yogurt or Labne at room temperature
- 1 clove garlic minced
- ½ teaspoon black pepper
- ¼ teaspoon salt
- 1 Pinch cayenne pepper
- 2 ½ tablespoons fresh dill chopped
Chili Butter:
- ½ stick unsalted butter
- 1 tablespoon red pepper flakes
- ½ teaspoon smoked paprika
- ¼ teaspoon ground cumin
Poached Eggs:
- 1 tablespoon white vinegar
- 4 large eggs
- Pinch of sea salt
- 2 slices thick-cut sourdough bread toasted
- Fresh dill sprigs for garnish
Instructions
- Make the Yogurt: Combine Greek yogurt, minced garlic, black pepper, salt, cayenne, and dill in a bowl. Mix well and set aside.
- Make the Chili Butter: Melt butter in a small saucepan over medium heat. Add red pepper flakes, smoked paprika, and cumin. Stir until fragrant. Remove from heat and let cool slightly.
- Poach the Eggs: Fill a large pot with water and bring to a gentle simmer. Add vinegar. Carefully crack an egg into a small bowl, then gently slide it into the simmering water. Repeat with remaining eggs. Poach for 2-3 minutes, or until whites are set and yolks are still runny. Remove with a slotted spoon and place on a paper towel to drain.
- Assemble the Dish: Spread a generous amount of yogurt on two plates plate. Top with two poached eggs and drizzle with chili butter. Garnish with fresh dill and serve immediately with toasted sourdough bread.