Turkish Style Breakfast Eggs

Breakfast has always been my nemesis, I am by no means a morning person, I tend to get up and go…cooking, cleaning, and avoiding the fact that I am released from the caress of my duvet.

But Brunch, yes, that’s the time that my taste buds awaken… I am beyond the needs of regular cereal and need something savoury and substantial, so these eggs have my heart… This is not a traditional recipe, more my own twist according to my palate.

Brunch, a time for mindful reflection…

Simple pleasures amount to great content….

turkish eggs, breakfast recipes, brunch recipes, healthy recipes, high protein, gluten free

Yield: 2

Author: Suze Morrison

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Turkish Style Breakfast Eggs

Prep time: 20 MinCook time: 6 MinTotal time: 26 Min

Breakfast has always been my nemesis, I am by no means a morning person, I tend to get up and go…cooking, cleaning, and avoiding the fact that I am released from the caress of my duvet.But Brunch, yes, that’s the time that my taste buds awaken… I am beyond the needs of regular cereal and need something savoury and substantial, so these eggs have my heart… This is not a traditional recipe, more my own twist according to my palate.

Ingredients

• 4 Free Range Eggs
• 1tbsp Vinegar
• Small Pinch Salt
• 400g Greek Style Full Fat Yogurt
• 1tbsp Garlic, minced.
• 4tbsp Extra Virgin Olive Oil
• 2tsp Silk Chilli Flakes
• 1 tsp White Miso
• 1tbsp Dill, finely chopped.
• 1 Lime wedge
• Flatbreads to scoop

Instructions

1. Begin with the yogurt sauce, mix a little water into the miso to make a smooth paste then stir it through the yogurt with half the dill and the garlic, taste the mixture and add a squeeze of the lime wedge to taste and set aside at room temperature.
2. Bring a pan of water to the boil, add the vinegar & salt, and reduce to a simmer. Using a spoon, create a vortex in the water so the egg white wraps around the yolk. Crack one egg at a time into a cup and gently drop into the liquid. Set a timer for 2 minutes and leave well alone. After 2 minutes scoop out using a slotted spoon and add to the yogurt, repeat with the remaining eggs.
3. Garnish with the olive oil, chilli flakes and remaining dill. Serve as a sharing plate with flatbreads for scooping.

https://gourmetglow.co.uk/recipes/turkish-breakfast-eggs

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