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–+ servings
Turkish Eggs with Creamy Yogurt & Butter Sauce

Turkish Eggs with Creamy Yogurt & Butter Sauce Bliss

Experience the delightful combination of Turkish Eggs with Creamy Yogurt & Butter Sauce in this comforting breakfast classic.
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 2 servings
Course: Breakfast
Cuisine: Turkish
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Herbed Yogurt
  • 1 cup Whole Milk Greek Yogurt substitute with any plain yogurt for a lighter version
  • 2 tablespoons Extra Virgin Olive Oil can replace with any neutral oil if needed
  • 1 tablespoon Fresh Lemon Juice substitute with white vinegar in a pinch
  • 1 clove Garlic (grated or minced) optionally use garlic powder for convenience
  • 1 tablespoon Fresh Dill can substitute with parsley or chives if desired
  • 1 tablespoon Fresh Mint omit if not available or substitute with basil
  • 1 teaspoon Kosher Salt table salt can be used, but adjust to taste
For the Poached Eggs
  • 4 large Eggs the main protein source essential for poaching
  • 1 tablespoon Distilled White Vinegar can be omitted if necessary
For Serving
  • 2 pieces Pita or Crusty Bread use any bread of your choice
  • to taste Flaky Sea Salt for garnish, enhances presentation
For the Spiced Butter Sauce
  • 2 tablespoons Unsalted Butter can substitute with ghee or margarine
  • 1 teaspoon Aleppo Pepper substitute with mild chili flakes or paprika

Equipment

  • Mixing bowl
  • Medium saucepan
  • small pan
  • Slotted spoon
  • Measuring spoons

Method
 

Step-by-Step Instructions
  1. In a mixing bowl, combine whole milk Greek yogurt, extra virgin olive oil, fresh lemon juice, grated garlic, chopped dill, and kosher salt. Whisk these ingredients together until velvety and smooth. Set aside in the fridge to chill.
  2. Fill a medium saucepan with about 3 inches of water and add distilled white vinegar. Bring to a gentle simmer. Crack each egg into a small bowl and gently slide them into the water. Poach for about 3 minutes until the whites are set.
  3. In a small pan, melt unsalted butter over low heat until bubbling. Stir in Aleppo pepper and cook for about 1 minute until fragrant.
  4. Spread the herbed yogurt mixture in shallow bowls. Place two poached eggs on top, drizzle with warm spiced butter sauce, and garnish with fresh herbs and flaky sea salt. Serve with pita or crusty bread.

Nutrition

Serving: 1servingCalories: 300kcalCarbohydrates: 20gProtein: 12gFat: 22gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 600mgPotassium: 300mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 2mgCalcium: 180mgIron: 2mg

Notes

Prepare herbed yogurt a day in advance for best flavor. Avoid freezing as it affects texture.

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