Green Goddess Turkish Eggs
- Summer
- Quick & Easy
A herby twist on a classic brunch recipe. Making it the perfect recipe for slow mornings.
Ingredients
Green Goddess yogurt:
2 garlic cloves, grated
700g Yeo Valley Organic 5% Greek recipe yogurt
25g dill
25g mint
25g parsley
2 lemons, juiced
8 free range eggs
Spiced Butter:
100g Yeo Valley Organic unsalted butter
1 tsp cayenne pepper
2 tsp paprika
Method
1. Grate garlic and place into a blender with yogurt, lemon juice and herbs. Season to taste.
2. Melt the butter in a pan, adding in cayenne pepper and paprika, then set aside.
3. To poach your eggs, crack each egg separately into a sieve. This will remove any wispy bits from your eggs when cooking. Once strained, tip into a small bowl. In boiling water, stir to create a whirlpool in the middle. Swiftly drop in the egg and turn the heat to low. For a running yolk, cook gently for 3-4 minutes, until the whites are set and yolk is runny. Remove from the water with a slotted spoon, draining on kitchen paper.
4. To serve, spread the yogurt mixture on a plate, topping with poached eggs.
5. Spoon over the warm spiced butter and garnish with additional herbs.
In this recipe...
Greek Recipe 5% Fat Natural
15
Unsalted Butter
15
Greek Recipe 5% Fat Natural
15
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