This recently became my new favorite breakfast and I am surprised how easy-to-make it is. I was always intimidated by poaching eggs, but pretty easy actually! Give Turkish Eggs a go, although I suggest you opt for half the spiciness-level in the beginning. **Enjoy the corresponding United Cuisines episode here:**
* Turkish or low fat Greek yogurt [200 g] * a handful of fresh parsley * 1 garlic clove * 1 Tbsp vinegar * 4 eggs * unsalted butter [2-3 Tbsp / 40 g] * chili flakes [1/2 tsp] (I recently tried it with cayenne pepper [1/2 tsp] + smoked paprika [1/4 tsp] and liked it even better)
*METHOD*:
1. For the yogurt base: chop parsley, microplane/grate the garlic clove and mix both well with the yogurt, which should be at room-temperature. Spread half of the mix over two flat plates and sprinkle some salt on top 2. Poach the eggs for 2.5 – 4 minutes max. The former will leave the middle perfectly runny and the latter almost cook the yolk through – your choice! Set aside, placing on paper towels 3. For the spicy butter sauce, melt the unsalted butter over medium heat in a saucepan and add the chilies of your choice. Give it a few swivels or mix with a spoon and make sure not to burn the butter. Do this for around 30 seconds, turn off the stove and start assembling your Turkish Eggs 4. Place two poached eggs on top of the garlic-yogurt spread and drizzle a tablespoon of the deliciously spicy butter sauce all over. Don’t forget to also add some of the chili flakes, which most probably will settle at the bottom of your saucepan, but don’t overdo it, if you can’t handle the heat! 5. Finally, sprinkle some more salt over the eggs and finish off by garnishing with some of the remaining parsley 6. Enjoy your Turkish Eggs with some toasted bread (sth with sesame goes very well)
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This recently became my new favorite breakfast and I am surprised how easy-to-make it is. I was always intimidated by poaching eggs, but pretty easy actually! Give Turkish Eggs a go, although I suggest you opt for half the spiciness-level in the beginning. **Enjoy the corresponding United Cuisines episode here:**
[https://www.youtube.com/watch?v=cC1Bi3P7PaY](https://www.youtube.com/watch?v=cC1Bi3P7PaY)
*INGREDIENTS*:
* Turkish or low fat Greek yogurt [200 g]
* a handful of fresh parsley
* 1 garlic clove
* 1 Tbsp vinegar
* 4 eggs
* unsalted butter [2-3 Tbsp / 40 g]
* chili flakes [1/2 tsp] (I recently tried it with cayenne pepper [1/2 tsp] + smoked paprika [1/4 tsp] and liked it even better)
*METHOD*:
1. For the yogurt base: chop parsley, microplane/grate the garlic clove and mix both well with the yogurt, which should be at room-temperature. Spread half of the mix over two flat plates and sprinkle some salt on top
2. Poach the eggs for 2.5 – 4 minutes max. The former will leave the middle perfectly runny and the latter almost cook the yolk through – your choice! Set aside, placing on paper towels
3. For the spicy butter sauce, melt the unsalted butter over medium heat in a saucepan and add the chilies of your choice. Give it a few swivels or mix with a spoon and make sure not to burn the butter. Do this for around 30 seconds, turn off the stove and start assembling your Turkish Eggs
4. Place two poached eggs on top of the garlic-yogurt spread and drizzle a tablespoon of the deliciously spicy butter sauce all over. Don’t forget to also add some of the chili flakes, which most probably will settle at the bottom of your saucepan, but don’t overdo it, if you can’t handle the heat!
5. Finally, sprinkle some more salt over the eggs and finish off by garnishing with some of the remaining parsley
6. Enjoy your Turkish Eggs with some toasted bread (sth with sesame goes very well)