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  /  Breakfast   /  Turkish Poached Eggs with Yogurt and Chilli Butter

Turkish Poached Eggs with Yogurt and Chilli Butter

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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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