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Turkish Eggs with Creamy Yogurt & Butter Sauce

Turkish Eggs with Creamy Yogurt & Butter Sauce Bliss

Turkish Eggs with Creamy Yogurt & Butter Sauce is an indulgent yet quick brunch dish featuring silky poached eggs, garlicky yogurt, and spiced butter sauce.
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Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Turkish
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Herbed Yogurt
  • 1 cup Whole Milk Greek Yogurt Provides the perfect creamy base; plain yogurt can lighten it up if needed.
  • 2 tablespoons Extra Virgin Olive Oil Adds a luxurious depth; any high-quality oil will elevate the flavor.
  • 1 tablespoon Fresh Lemon Juice Brightens the yogurt; apple cider vinegar works in a pinch.
  • 1 clove Garlic Fresh garlic gives that savory punch; garlic powder can be a backup option.
  • 2 tablespoons Fresh Dill Adds an herbaceous note; fresh parsley or chives can be a delightful swap.
  • 2 tablespoons Fresh Mint Offers a refreshing lift; basil can substitute if mint isn’t on hand.
  • 1 teaspoon Kosher Salt Essential for flavor enhancement; adjust according to your taste.
For the Poached Eggs
  • 2 large Eggs Use the freshest eggs for the best results; these are the stars of the dish.
  • 1 tablespoon Distilled White Vinegar Helps the eggs hold their shape while poaching; apple cider vinegar can also do the trick.
For Serving
  • 2 pieces Pita or Crusty Bread Perfect for dipping into the creamy goodness; any flatbread works wonders.
  • to taste Flaky Sea Salt Enhances the eggs just before serving; regular salt is fine in a pinch.
For the Spiced Butter Sauce
  • 2 tablespoons Unsalted Butter Forms the rich base of the sauce; clarified butter can amplify the flavor.
  • 1 teaspoon Aleppo Pepper Provides mild heat and smokiness; paprika or red pepper flakes can be alternates.

Equipment

  • Mixing Bowl
  • Saucepan
  • Skillet
  • Slotted spoon

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine the yogurt, olive oil, lemon juice, minced garlic, dill, mint, and salt. Whisk until smooth and creamy, then set aside to meld flavors.
  2. Fill a saucepan with about 3 inches of water and add vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and slide into the water. Allow to poach for 3 minutes.
  3. Carefully remove the poached eggs with a slotted spoon and place them on a paper towel-lined plate.
  4. Melt butter in a skillet over low heat, stir in Aleppo pepper, and cook for 1 minute until bubbly and aromatic.
  5. Spread the herbed yogurt across shallow bowls, place two poached eggs on top, drizzle with the spiced butter, and garnish with flaky sea salt. Serve with bread.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 35gProtein: 18gFat: 20gSaturated Fat: 12gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 400mgSodium: 800mgPotassium: 600mgFiber: 2gSugar: 4gVitamin A: 500IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

Maintain a gentle simmer while poaching eggs to avoid rubbery results. Serve warm for the best experience.

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