Turkish Eggs

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Prepare Poached Eggs

• 1 tbsp White Vinegar
• 2 Eggs

Fill a small saucepan with water and bring it to a gentle simmer over medium heat. Add white vinegar to the simmering water and create a whirlpool with a spoon. Carefully slide the cracked eggs into the swirling water. Poach for 3-4 minutes until whites are set but yolks are still runny.

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Make Garlic Yogurt and Spiced Butter

• 150g Greek Yogurt
• 1 tbsp Butter
• 1/4 Paprika
• 1/4 Red Chili Flakes

Mix Greek yogurt with minced garlic in a small bowl. Season with salt to taste. In a small pan, melt the butter over medium heat. Once it starts to foam, add the paprika and red chili flakes. Cook for 1-2 minutes until the butter is fragrant and slightly browned. Remove from heat.

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Plate Eggs

Spread the garlic yogurt mixture onto a serving plate. Place the poached eggs on top of the yogurt. Drizzle the spiced butter over the eggs and yogurt.

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Garnish and Serve

• 1 tsp Fresh Chopped Dill
• 1 Slice Sourdough Bread

Sprinkle with chopped fresh dill and serve alongside some sourdough bread.