Turkish Eggs with Creamy Yogurt & Butter Sauce
This recipe features poached eggs served over herbed yogurt and topped with a buttery sauce.
Equipment
- Saucepan
- Mixing bowl
Ingredients
For the Herbed Yogurt
- 1 cup whole milk Greek yogurt
- 1 tablespoon extra virgin olive oil
- 1 tablespoon fresh lemon juice about ½ a small lemon
- 1 clove garlic peeled and grated or minced
- 1 tablespoon fresh dill finely chopped, plus more for garnish
- 2 teaspoon fresh mint finely chopped
- ½ teaspoon kosher salt
For Serving
- 4 large eggs recommended 2 per person
- 1 tablespoon distilled white vinegar
- to taste pieces Pita or crusty bread
- to taste pinch flaky sea salt
- to taste pinch freshly ground black pepper
For the Sauce
- 3 tablespoon unsalted butter
- 1 teaspoon Aleppo pepper
Instructions
- In a mixing bowl, combine Greek yogurt, olive oil, lemon juice, garlic, dill, mint, and kosher salt. Mix well and set aside.
- In a saucepan, bring water to a gentle simmer and add vinegar. Crack the eggs into the water and poach for about 3-4 minutes until the whites are set but yolks are still runny.
- In a small pan, melt butter over low heat and stir in Aleppo pepper.
- To serve, place herbed yogurt on a plate, top with poached eggs, drizzle with butter sauce, and season with flaky salt and black pepper. Serve with pita or crusty bread.
Notes
This dish is great for breakfast or brunch. You can adjust the herbs in the yogurt to your preference.