Loading...Turkish Eggs with Yogurt & Butter
Poached eggs rest atop creamy yogurt, drizzled with warm, browned butter (and spices), creating a Turkish Eggs dish that’s both elegant and deeply comforting. Perfect for brunch, cozy breakfasts, or a leisurely weekend meal, this is a flavourful, comforting breakfast made close to home with dairy produced right here in Ontario.
Ingredients
Herbed Yogurt
Poached Eggs
Butter Sauce
Instructions
- StepIn a bowl, whisk Greek yogurt with olive oil, lemon juice, garlic, dill, mint, and salt. If you want a silkier, more swooshable texture, whisk in milk 1 tbsp (15 mL) at a time. Set aside.
- StepFill a saucepan with at least 3 inches of water and add vinegar. Bring to a gentle simmer (small bubbles, not a boil). Crack each egg into a small bowl. Swirl the water gently, then slide in one egg at a time. Poach 3 minutes until whites are set and yolks are still runny. Cook in batches if needed.
- StepUse a slotted spoon to lift eggs out and place on a paper towel-lined plate to blot excess water.
- StepIn a small pan over medium heat, melt butter and cook until it smells nutty and the foam settles, 2–3 minutes. Stir in chili flakes or paprika and cook 30 seconds until fragrant, then remove from heat.
- StepDivide the herbed yogurt between shallow bowls and spread into a swoosh. Top each with two poached eggs. Spoon warm butter sauce overtop, then finish with extra dill or mint, flaky sea salt, and black pepper. Serve immediately with pita or crusty bread.
