Prepped Turkish Eggs Breakfast Recipe
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.
- 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
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
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/prepped-turkish-eggs-breakfast-recipe/
