Turkish eggs with Turkish toast - Recipe
Serves two in five minutes
- Prep Time : 2 minutes
- Cook Time : 2 minutes
- Yield : 2 servings
- Greek yoghurt - 200g
- garlic clove, crushed - 1 smal
- eggs - 4 large
- butter - 25g
- hot paprika - ½ teaspoon
- A squeeze of lemon juice
- Sourdough bread, sliced, griddled and buttered to serve
1. Mix together the yoghurt and garlic and split between two small bowls. Bring a pan of salted water to the boil then poach two eggs for 3 minutes so the yolks are still soft. Lift each egg out with a slotted spoon and drain on kitchen paper.
2. While the eggs are poaching, put a frying pan over a high heat, add the butter and paprika and cook until it starts to go slightly brown and nutty. Add the lemon juice (watch out because it will sputter). Place two eggs into each bowl of yogurt. Drizzle the butter over the egg and yogurt. Best enjoyed with griddled sourdough bread.
Check - 3 Healthy Reasons to Start Your Day with Eggs
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