Preparation time is 10minutes
Cook time is 20minutes
Total time is 30minutes
Serve is for 4 people
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Difficulty level: 2 out of 4
10 Ingredients
Number of servings
4
- 1/4 bunch mint , leaves picked
- 1/4 bunch dill, sprigs picked
- 1 cup Greek-style natural yoghurt
- 1 clove small garlic, crushed
- 8 free range eggs, at room temperature
- 1tablespoons white vinegar
- 40grams Woolworths salted butter
- 1/2teaspoons smoked paprika
- 1/2teaspoons dried chilli flakes
- 8 slices Turkish bread, toasted (to serve)
Description
Make breakfast a journey with the rich, spicy, zesty flavours of these Turkish-inspired poached eggs, replete with garlic, paprika, dill, creamy yogurt and fresh mint.
Instruction tip
Cooking tip:Using room temperature eggs gives you better control when using the poaching method for perfect poached eggs. The addition of vinegar helps to set the white so it has a nice shape around the yolk.
Method
Step 1 of 4
Chop 2 tbs mint and 1 tbs dill. Place in a bowl with yoghurt and garlic. Season and mix to combine.
Step 2 of 4
Fill a large, wide-based saucepan with hot water. Add 1 tsp vinegar. Bring to the boil over medium heat. Reduce heat to medium-low so water is gently simmering. Crack 1 egg into a small cup or bowl. Stir water to create a whirlpool. Pour egg into centre of whirlpool. Cook for 30 seconds or until white comes together. Stir to create a whirlpool again and add a second egg. Cook for 3 minutes or until egg white is set. Using a slotted spoon, transfer to a paper towel-lined plate. Repeat with remaining eggs.
Step 3 of 4
Heat butter in a small frying pan or saucepan over medium heat until butter starts to foam. Stir in spices. Remove from heat. Set aside for 2 minutes to cool slightly.
Step 4 of 4
Spread yoghurt mixture over serving plates. Top with eggs, remaining mint and remaining coriander. Spoon chilli butter over plate. Season and serve with bread
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