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  /  Breakfast   /  Turkish Poached Eggs with Yogurt and Chilli Butter

Turkish Poached Eggs with Yogurt and Chilli Butter

By Irish Yogurts Clonakilty 

Courtesy of Easy Food

Turkish Poached Eggs with Yogurt and Chilli Butter By Irish Yogurts Clonakilty
Method
  • Put the Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
  • in a large bowl and whisk in the garlic, dill, olive oil and some salt and black pepper. Set aside.
  • Melt the butter in a small pan over a low heat. Stir in the paprika and chilli powder. Cook for one minute until the butter is beginning to brown a little, then remove from the heat.
  • Bring a pan of water to a bare simmer and poach the eggs for 2-3 minutes or until cooked to your liking. Carefully remove using a slotted spoon and drain on kitchen paper.
  • Divide the yogurt between two bowls. Add an egg to each portion, then drizzle over the paprika butter and scatter with a little parsley. Serve with the toasted sourdough for dipping.
Ingredients
  • 120g of Irish Yogurts Clonakilty Whole Milk Natural Live Yogurt
  • 1 small garlic clove, crushed
  • 1 tbsp fresh dill, finely chopped
  • 1 tbsp olive oil
  • Salt and black pepper
  • 50g butter
  • ½ tsp smoked paprika
  • ½ tsp chilli powder
  • 2 eggs
  • 2 tbsp fresh parsley, chopped
  • 2 slices of sourdough, grilled or lightly toasted
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