This Turkish egg recipe is a simple yet elegant brunch dish good for three to four servings.
“Inspired by classic Turkish eggs, this dish features jammy eggs over herbed Greek yoghurt with a warm chilli butter drizzle, finished with smoked salmon.”
Tara Maini (@choperella), recipe developer and food content creator.
Ingredients
• 6 large free-range eggs
• 50g unsalted butter
• 2 teaspoons chilli flakes
• 1 teaspoon smoked paprika
• 300g Greek yoghurt
• 3 cloves garlic, minced
• 1 teaspoon salt
• 15g dill, chopped
• 10g mint, chopped
• 10g parsley, chopped
• Zest of 1 lemon
• 100g smoked salmon
• Sourdough bread, sliced
• Parsley, mint and dill fronds, to garnish
Tip: You’ll find all the ingredients at Little Farms
Method
1 Bring a pot of water to a gentle boil. Carefully lower in the eggs and cook for 6½-7 minutes for jammy centres or 8 minutes for fully set. Transfer immediately to ice water to cool, then peel and halve.
2 To make the chilli butter, heat butter in a pan until foaming. Add chilli flakes, smoked paprika and a pinch of salt. Remove from heat and set aside.
3 In a bowl, combine Greek yoghurt, garlic, herbs and lemon zest. Season with salt and pepper to taste.
4 Spread the herbed yoghurt onto a serving platter. Arrange halved eggs on top and nestle smoked salmon around them.
5 Drizzle over the warm chilli butter and garnish with fresh herbs. Serve with toasted sourdough on the side.
Visit IG @choperella for more tips and serving suggestions.
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