Go Back
–+ servings
Turkish Eggs with Creamy Yogurt & Butter Sauce

Turkish Eggs with Creamy Yogurt & Butter Sauce for Brunch Bliss

Experience the heartwarming delight of Turkish Eggs with Creamy Yogurt & Butter Sauce, a quick and satisfying brunch.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Turkish
Calories: 250
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Herbed Yogurt
  • 1 cup Whole Milk Greek Yogurt Substitute with low-fat Greek yogurt for a lighter option.
  • 2 tablespoons Extra Virgin Olive Oil Feel free to use a different high-quality oil if needed.
  • 1 tablespoon Fresh Lemon Juice White wine vinegar works as a great substitute.
  • 1 clove Garlic Garlic powder can be used for a milder taste.
  • 2 tablespoons Fresh Dill Replace with parsley or cilantro if preferred.
  • 2 tablespoons Fresh Mint Swap with basil or omit if unavailable.
  • 1 pinch Kosher Salt You can use regular salt, just adjust the quantity to taste.
For the Poached Eggs
  • 4 large Large Eggs No substitutes recommended.
  • 1 tablespoon Distilled White Vinegar Omit if not poaching.
For the Spiced Butter Sauce
  • 3 tablespoons Unsalted Butter Can use ghee or oil for a dairy-free option.
  • 1 teaspoon Aleppo Pepper Substitute with smoked paprika or chili flakes.

Equipment

  • medium bowl
  • saucepan
  • Slotted spoon
  • Small Pan

Method
 

Step-by-Step Instructions
  1. In a medium bowl, whisk together 1 cup of whole milk Greek yogurt, 2 tablespoons of extra virgin olive oil, 1 tablespoon of fresh lemon juice, 1 clove of grated garlic, 2 tablespoons of chopped fresh dill, and a pinch of kosher salt until smooth and creamy.
  2. Fill a saucepan with about 3 inches of water, adding 1 tablespoon of distilled white vinegar. Bring to a gentle simmer. Crack 4 large eggs into small bowls and gently slide them into the water. Poach for about 3 minutes.
  3. Using a slotted spoon, transfer each poached egg to a paper towel-lined plate to absorb excess moisture.
  4. In a small pan, melt 3 tablespoons of unsalted butter over medium heat, add 1 teaspoon of Aleppo pepper, and let cook for about 1 minute.
  5. In shallow bowls, spread the herbed yogurt, nestle the poached eggs on top, drizzle with spiced butter sauce, and sprinkle with herbs and flaky sea salt.

Nutrition

Serving: 1servingCalories: 250kcalCarbohydrates: 6gProtein: 12gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gCholesterol: 370mgSodium: 380mgPotassium: 300mgSugar: 4gVitamin A: 800IUVitamin C: 2mgCalcium: 150mgIron: 2mg

Notes

Use the freshest eggs possible for optimal texture and taste. Adjust the spice levels according to your preference, and finish with flaky sea salt just before serving.

Tried this recipe?

Let us know how it was!