Prepped Turkish Eggs Breakfast Recipe

Introduction

Turkish eggs, known as Çılbır, offer a delightful combination of creamy yoghurt, perfectly soft-boiled eggs, and a spicy, buttery drizzle. This recipe brings together simple ingredients for a flavorful breakfast that feels both comforting and special.

Ingredients

• 8 eggs
• 400g thick Greek yoghurt
• ½ tsp finely grated garlic
• Sea salt, to taste
• Roughly chopped dill, to serve
• 3 tbsp Marion’s Kitchen Chilli Crisp Oil
• 25g butter
• 2 tbsp honey

Instructions

1. Step 1: Bring a pot of water to a boil. Gently lower in the eggs and cook for 7 minutes for a jammy centre. Transfer the eggs to a bowl of iced water to stop the cooking. Once cool enough to handle, peel and set aside.
2. Step 2: In a small bowl, mix the Greek yoghurt with the grated garlic, chopped dill, and a pinch of sea salt. Divide the mixture evenly between four serving containers.
3. Step 3: In a small frying pan, melt the butter over low heat. Stir in the honey until well combined, then remove from the heat.
4. Step 4: Cut the soft-boiled eggs in half and place them on top of the yoghurt. Drizzle with Marion’s Kitchen Chilli Crisp Oil and the honey butter mixture.
5. Step 5: Serve immediately with crusty bread or flatbread for dipping and enjoying every luscious bite.

Tips & Variations

• For a milder garlic flavor, reduce the grated garlic to ¼ teaspoon or lightly roast it before mixing.
• Try garnishing with fresh herbs like parsley or mint if you don’t have dill on hand.
• Substitute chilli crisp oil with a drizzle of smoked paprika oil or chili-infused olive oil for a different spicy twist.
• Use free-range or organic eggs for the best flavor and texture.

Storage

This dish is best enjoyed fresh but can be stored in airtight containers in the refrigerator for up to 24 hours. To reheat, bring to room temperature and gently warm the honey butter before drizzling. Avoid reheating the eggs directly to maintain their texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make Turkish eggs ahead of time?

You can prepare the yoghurt mixture and boiled eggs in advance, but it’s best to assemble just before serving to keep the eggs fresh and the flavours vibrant.

What can I use if I don’t have Marion’s Kitchen Chilli Crisp Oil?

You can substitute with any spicy chili oil or a simple drizzle of olive oil with a pinch of chili flakes for heat and flavor.

Prepped Turkish Eggs Breakfast Recipe

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★★★★★

4.8 from 142 reviews

This classic Turkish Eggs breakfast features soft-boiled eggs served over a creamy garlic-infused Greek yoghurt, topped with a flavorful drizzle of honey butter and spicy chilli crisp oil, garnished with fresh dill. It’s a vibrant and comforting dish perfect for a delicious and satisfying morning meal.

• Author: Dylan
• Prep Time: 10 minutes
• Cook Time: 10 minutes
• Total Time: 20 minutes
• Yield: 4 servings 1x
• Category: Breakfast
• Method: Stovetop
• Cuisine: Turkish
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Eggs and Yoghurt Base

• 8 eggs
• 400g thick Greek yoghurt
• ½ tsp finely grated garlic
• Sea salt, to taste
• Roughly chopped dill, to serve

Toppings

• 3 tbsp Marion’s Kitchen Chilli Crisp Oil
• 25g butter
• 2 tbsp honey

Instructions

1. Cook Eggs: Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 7 minutes to achieve a jammy yolk center. Immediately transfer the eggs into a bowl of iced water to halt further cooking. Once cool enough to handle, peel the eggs carefully and set aside.
2. Prepare Yoghurt Mixture: In a small bowl, combine the thick Greek yoghurt with finely grated garlic, chopped dill, and a pinch of sea salt. Mix well to incorporate all flavors. Divide this mixture evenly among four serving containers or bowls.
3. Make Honey Butter: In a small frying pan over low heat, melt the butter slowly. Once melted, stir in the honey until the mixture is smooth and well combined. Remove the pan from heat immediately to avoid browning.
4. Assemble the Dish: Cut each soft-boiled egg in half and place the halves gently on top of the yoghurt mixture in each container. Drizzle each serving with Marion’s Kitchen Chilli Crisp Oil followed by the warm honey butter for a perfect balance of sweet, spicy, and creamy flavors.
5. Serve: Serve the Turkish eggs alongside crusty bread or flatbread, ideal for dipping and scooping up all the delicious elements of the dish.

Notes

• Use fresh eggs for best poaching results and easier peeling.
• The yoghurt mixture can be prepared ahead of time and refrigerated for up to a day.
• Adjust the chilli crisp oil quantity to suit your preferred spice level.
• Serve immediately after assembly to enjoy the contrast of warm honey butter and cool yoghurt.
• This dish pairs beautifully with crusty sourdough or warm pita bread.

Keywords: Turkish eggs, soft boiled eggs, garlic yoghurt, chilli crisp oil, honey butter, Turkish breakfast, Marion’s Kitchen, easy breakfast recipe