Dairy Farmers of Ontario brings us this recipe for Turkish Eggs with Yogurt & Butter, a rich and savoury dish with poached eggs over herbed yogurt, finished with warm spiced butter.
Turkish Eggs with Yogurt & Butter
Ingredients:
For Herbed Yogurt
- 1 cup (250 mL) local plain Greek yogurt
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) lemon juice
- 1 clove garlic, finely grated
- 1 tbsp (15 mL) fresh dill, finely chopped (plus extra for garnish)
- 2 tsp (4 g) fresh mint, finely chopped
- ½ tsp (1 g) salt
- 2 tbsp (30 mL) local milk (optional, to loosen the yogurt if needed)
For Poached Eggs
- 4 large eggs
- 1 tbsp (15 mL) white vinegar
- Pita or crusty bread, to serve
- Freshly ground black pepper
- Flaky sea salt
For Butter Sauce
- 3 tbsp (45 mL) local butter
- 1 tsp (2 g) mild chili flakes or paprika
Directions:
- In a bowl, whisk Greek yogurt with olive oil, lemon juice, garlic, dill, mint, and salt. If you want a silkier, more swooshable texture, whisk in milk 1 tbsp (15 mL) at a time. Set aside.
- Fill a saucepan with at least 3 inches of water and add vinegar. Bring to a gentle simmer (small bubbles, not a boil). Crack each egg into a small bowl. Swirl the water gently, then slide in one egg at a time. Poach 3 minutes until whites are set and yolks are still runny. Cook in batches if needed.
- Use a slotted spoon to lift eggs out and place on a paper towel-lined plate to blot excess water.
- In a small pan over medium heat, melt butter and cook until it smells nutty and the foam settles, 2–3 minutes. Stir in chili flakes or paprika and cook 30 seconds until fragrant, then remove from heat.
- Divide the herbed yogurt between shallow bowls and spread into a swoosh. Top each with two poached eggs. Spoon warm butter sauce overtop, then finish with extra dill or mint, flaky sea salt, and black pepper. Serve immediately with pita or crusty bread.
