Delicious Turkish Eggs with Creamy Yogurt & Butter Sauce

Experience the delightful blend of Turkish Eggs with Creamy Yogurt & Butter Sauce, a comforting breakfast that comes together in under 30 minutes.

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Prep Time 15

Cook Time 15

Total Time 30

Servings: 4 servings

Course: Breakfast

Cuisine: Turkish

Calories: 300

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Herbed Yogurt

1 cup whole milk Greek yogurt creamy base
2 tablespoons extra virgin olive oil enhances richness
0.5 cup fresh lemon juice for tangy contrast
1 clove garlic finely grated
2 tablespoons fresh dill or fresh mint
pinch flaky sea salt to enhance flavors

For the Poached Eggs

4 large eggs poached to perfection
1 tablespoon distilled white vinegar helps coagulate whites

For the Spiced Butter Sauce

2 tablespoons unsalted butter base for sauce
1 teaspoon Aleppo pepper for mild heat

Equipment

Medium bowl
medium saucepan
small skillet
slotted spoon
ramekin
Paper Towel

Method

Step-by-Step Instructions

In a medium bowl, whisk together the Greek yogurt, olive oil, lemon juice, garlic, dill, and sea salt until smooth and creamy.
In a medium saucepan, bring water and vinegar to a gentle simmer. Poach the eggs for about 3 minutes.
Carefully lift each poached egg with a slotted spoon and place on a paper towel-lined plate.
Melt butter in a small skillet, stir in Aleppo pepper, and cook until fragrant.
Spread herbed yogurt on shallow bowls, place poached eggs on top, and drizzle with spiced butter sauce.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 10gProtein: 12gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 370mgSodium: 600mgPotassium: 300mgSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 150mgIron: 1mg

Notes

Store leftover herbed yogurt and poached eggs separately in airtight containers for up to 2 days. Reheat poached eggs in simmering water.

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