The witches Calendar week 21 day 7
Turkish Eggs are a fiery bowl of breakfast awesomeness. With creamy yogurt, tender poached eggs, and spicy red pepper-infused butter plus crunchy sourdough toast
Here's everything you'll need to make this dish. The full details are in the recipe card below.
Ingredients
- Greek yogurt - plain obviously; full fat is most delicious, but use what you've got
- Garlic - fresh or paste
- Salt
- Butter - unsalted is best, but use what you've got
- Olive oil - extra virgin, if you've got it
- Red pepper flakes - Aleppo pepper is best, but use what you've got
- Lemon juice - I use bottled
- Dill - fresh or dried, this is optional but totally delicious
- Sourdough bread - toasted to your preferred level of crunchiness
- Fill a wide pan with a couple of inches of water and put it on the heat to bring it to the boil. If it starts to boil before you're ready to poach your eggs, just turn it all the way to low until you're ready.
- Add Greek yogurt, garlic, and sea salt to a microwave safe bowl. Microwave this 30 seconds at a time, stirring in between, until the mixture is warm to the touch. Mine took 1 minutes. Set aside.
- In a small saucepan, melt your butter and let it bubble, keeping an eye on it, until it starts to brown and smells nutty. Turn the heat off and stir in the olive oil, followed by the red pepper flakes. It will sizzle up a bit. Don't panic. Set this aside and let that fieriness sink in to your brown butter.
- Now it's time to poach your eggs. You want to get your water to a bare simmer, so adjust the heat under your pan of water, or even turn it off it's it's boiling too rapidly. Crack your first egg into a fine mesh sieve and let the watery parts of the egg white drain away for a few seconds. Transfer your egg to a small dish, and sprinkle a teaspoon of lemon juice over the white of the egg. Repeat with the second egg.
- Gently transfer your eggs into your barely simmering water on opposite sides of the pan. Poach the eggs for 3-4 minutes until the whites are just set. Transfer your eggs to a paper towel lined plate to wick away any excess water.
- To build your Turkish Egg bowl, divide your Greek yogurt mixture between your two bowls, gently nestle an egg into this bed of yogurt, pour your spicy brown butter over the top of all this, and dip in with your pile of toast which some gracious soul has been cycling through the toaster for you while you did all this other work. Enjoy.