Turkish Eggs with Yoghurt & Chilli Butter

Name: Turkish Eggs with Yoghurt & Chilli Butter
Prep time: 15 minutes
Cook time: 10 minutes
Yield: 2 Servings
Cuisine: British
Ingredients: 1 small clove of garlic, peeled; 150g Greek yoghurt; ½ tbsp finely chopped fresh dill; ¼ tsp salt; ½ tbsp lemon juice; ½ tbsp white wine vinegar; 2 eggs, cracked into separate cups; 25g salted butter; 1 tsp Aleppo pepper; Fresh dill, to garnish

preparation 15 minutes
cook time 10 minutes
Serves 2

Simultaneously rich and light, this is the ultimate simple but show-off brunch dish

Ingredients Method

1 small clove of garlic, peeled
150g Greek yoghurt
½ tbsp finely chopped fresh dill
¼ tsp salt
½ tbsp lemon juice
½ tbsp white wine vinegar
2 eggs, cracked into separate cups
25g salted butter
1 tsp Aleppo pepper
Fresh dill, to garnish

Finely grate the garlic into the yoghurt, stir together with the dill, salt and lemon juice, and set to one side.

Bring a large pan of water up to a simmer, add the vinegar, swirl the water, and drop the 2 eggs into it, one at a time. Poach for 4–5 minutes, until the whites are set.

While the eggs are poaching, melt the butter in your smallest pan. Take it to the point where it is just starting to brown: it should smell nutty, but the colour won’t really have changed yet. Stir in the Aleppo pepper, and set to one side.

Divide the yoghurt between two dishes, drain the eggs and set them on top of the yoghurt, dress with the butter and garnish with extra dill. Serve with warm, soft bread.

Brunch

Ingredients

1 small clove of garlic, peeled

150g Greek yoghurt

½ tbsp finely chopped fresh dill

¼ tsp salt

½ tbsp lemon juice

½ tbsp white wine vinegar

2 eggs, cracked into separate cups

25g salted butter

1 tsp Aleppo pepper

Fresh dill, to garnish

Method

Finely grate the garlic into the yoghurt, stir together with the dill, salt and lemon juice, and set to one side.

Bring a large pan of water up to a simmer, add the vinegar, swirl the water, and drop the 2 eggs into it, one at a time. Poach for 4–5 minutes, until the whites are set.

Divide the yoghurt between two dishes, drain the eggs and set them on top of the yoghurt, dress with the butter and garnish with extra dill. Serve with warm, soft bread.